Rosemary-Thyme & Pecorino Cheese Wreath

• 2 eggs plus warm water to make up to 2 cups
• 2 tablespoons agave nectar
• 1 packet active dry yeast
• 1/2 cup non-fat dry milk
• 1 teaspoon salt
• 1 heaping teaspoon diastatic malt powder (optional)
• 2 tablespoons micro-plane grated Pecorino cheese
• 1 tablespoon, of each, finely minced fresh rosemary and thyme
• 8 tablespoons unsalted butter, softened
• 5 to 6 cups bread flour (I like King Arthur)
• 2 tablespoons melted butter for glazing
• Extra pecorino cheese to scatter on top

1. In a small bowl, mix the dry milk, salt, malt powder, 2 tablespoons pecorino and rosemary-thyme together and set aside until needed.
2. Break the eggs into a two-cup measure and fill the balance with warm water.rnPour into a large mixing bowl and whisk together. Add and dissolve the agave nectar and yeast. Let sit 5-10 minutes.
3. When the yeast mixture is bubbly add the dry milk mixture.
4. Blend in the butter with a wooden spoon as well as you can, it will be lumpy, that's ok.
5. Blend in 3 cups of the flour, don't worry about lumps.
6. Work in, by hand or with a food processor and dough hook, between 2 & 3 more cups flour, or until you have a soft but workable dough.
7. Turn it out onto a floured surface and knead for 2 or 3 minutes. Let the dough rest a couple minutes.rnThen, continue kneading another 3 or 4 minutes. Put the dough in a greased bowl, cover and let it rise until doubled. Punch it down and let it rise again.
8. After the second rise, punch the dough down, and divide into three even pieces.rnRoll each piece into a rope about 25 to 30 inches long. Lay the ropes side by side, beginning from the middle, and braid one end of the rope then the other. When the second half of the loaf is braided, form a circle, weaving the two ends together as well as you can.
9. Place the wreath on a large baking sheet lined with greased parchment, cover and let it rise for 45 minutes to an hour. rnNOTE: I place an inverted, buttered ramekin in the center to leave a space for added decoration.
10. Before baking, brush the surface with melted butter. Scatter a handful of pecorino cheese over the top.
11. Place in a COLD oven; turn the temperature to 400 degrees for 15 minutes and down to 350 degrees for a further 25 to 30 minutes.
12. Immediately after taking out of oven, brush with melted butter and sprinkle another handful of Pecorino cheese. Move to a rack to cool.
13. After thoroughly cooled place in an airtight plastic bag until it is time to serve. This can also be frozen until needed.

eggs, nectar, active dry yeast, nonfat dry milk, salt, malt, microplane, rosemary, unsalted butter, bread flour, butter, pecorino cheese

Taken from food52.com/recipes/8046-rosemary-thyme-pecorino-cheese-wreath (may not work)