Herb & Romano Cheese Wreath

• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons honey
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 1/2 cup nonfat dry milk powder
• 2 large eggs
• 1/2 cup butter, softened
• 4 tablespoons grated Romano cheese, divided
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1-1/2 teaspoons salt
• 5-1/2 to 6 cups bread flour
• 1 tablespoon butter, melted

1. In a small bowl, dissolve yeast and honey in warm water; stir in milk powder. In a large bowl, combine eggs, softened butter, 2 tablespoons cheese, rosemary, thyme, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 30-in. rope. Place ropes on a greased
4. and braid. Shape into a wreath and pinch ends to seal.
5. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375u0b0.
6. Brush braid with melted butter; sprinkle with remaining cheese. Bake 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

active dry yeast, honey, water, nonfat dry milk powder, eggs, butter, romano cheese, fresh rosemary, thyme, salt, bread flour, butter

Taken from www.tasteofhome.com/recipes/herb-romano-cheese-wreath/ (may not work)