Easter Bread Wreath

Makes one 10-inch round loaf

    To make the bread

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  2. In the bowl of a stand mixer fitted with the dough hook or the bucket of a bread machine, mix together the preferment ingredients.
  3. Cover the bowl, and let rest at room temperature overnight, up to 15 hours.
  4. The next day, add the remaining dough ingredients to the bubbly preferment.
  5. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny.
  6. Transfer the dough to a greased bowl, cover, and let the dough rise for 1 to 2 hours, until it's noticeably puffy.
  7. Turn the dough out onto a lightly greased surface, divide it into thirds (about 250g each).
  8. Shape each piece into a 22 inch-long rope.
  9. Braid the ropes together, and connect the two ends to form a wreath.
  10. Cover the wreath and allow it to rise until puffy, about 1 to 2 hours.
  11. Toward the end of the rise time, preheat the oven to 375°F.
  12. Bake the wreath for 15 minutes.
  13. Reduce the oven heat to 350°F.
  14. Bake for an additional 10 minutes.
  15. Tent it with foil.
  16. Bake for a final 10 minutes.
  17. The finished wreath will be golden brown, and a digital thermometer inserted into the center will register at least 190°F.
  18. Remove the wreath from the oven, and transfer it to a rack to cool.

    19. To make the glaze

  19. In a small bowl, stir together the sugar and 3 teaspoons of the milk or orange juice.
  20. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.
  21. Drizzle the glaze onto the cooled wreath, then decorate with sprinkles.

Rutledge, Charlotte. "Easter Bread Wreath". King Arthur Baking. <https://www.kingarthurbaking.com/recipes/easter-bread-wreath-recipe>