- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons honey
- 1-1/2 cups warm water (110° to 115°)
- 1/2 cup nonfat dry milk powder
- 2 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
- 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).
- Turn dough onto a floured surface; knead until smooth and elastic, about 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.
- Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 30-in. rope. Place ropes on a greased baking sheet and braid. Shape into a wreath and pinch ends to seal.
- Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°.
- 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. Yield: 1 loaf (24 slices).
Originally published as Herb & Romano Cheese Wreath in Country Woman 2013
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