Ingredients
1 package (1/4 ounce) active dry yeast2 tablespoons honey1-1/2 cups warm water (110° to 115°)1/2 cup nonfat dry milk powder2 large eggs, room temperature1/2 cup butter, softened4 tablespoons grated Romano cheese, divided2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1-1/2 teaspoons salt5-1/2 to 6 cups bread flour1 tablespoon butter, melted
Preparation
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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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 2 tablespoons cheese. Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool.
