In a large bowl, whisk together instant yeast, honey, and warm whole milk until well combined. It's important that the milk is warm but not too hot; around 110°F is ideal. This temperature helps to activate the yeast, ensuring your bread rises beautifully.
Add the eggs to the mixture and whisk until fully incorporated. You’ll want a smooth blend before moving on. The eggs will give richness to your dough.
Next, add one cup of all-purpose flour to the bowl. Stir just until combined; don’t worry about incorporating all the flour yet. This is where the magic begins to happen.
Whisk in 2 tablespoons of the softened butter and then add another cup of flour along with the salt until the mixture looks smooth and uniform. You’ll notice the dough starting to come together nicely!
Continue adding flour half a cup at a time, stirring until the dough pulls away from the sides of the bowl. If you have a stand mixer with a hook attachment, feel free to use it at this point to make things even easier.
Knead the dough for about 6 to 8 minutes until it becomes smooth and elastic. You'll know it’s ready when it springs back when gently pressed. This step is crucial for developing the gluten structure.
Lightly grease a large bowl using some of the remaining butter, and place the dough inside. Cover it with a towel or plastic wrap and let it rise in a warm, draft-free area for around 60 minutes, or until it has doubled in size.
While the dough rises, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. This ensures easy removal of the bread once it's baked.
In a small bowl, mix together 4 tablespoons of softened butter, minced garlic, chopped parsley, basil, sage, thyme, and parmesan cheese until well combined. This aromatic herb butter will be spread over the dough.
After the dough has risen, transfer it to a lightly floured surface. Knead for a few minutes until it becomes smooth again. Then roll it out to a large rectangle, about 18 inches by 10 inches. Spread the herb butter evenly over the top, leaving a 1-inch perimeter around the edges.
Roll the dough tightly to form a log, similar to making cinnamon rolls. Using a sharp knife, cut through the log lengthwise, leaving an inch intact at one end to hold it together.
Twist the two pieces of dough around each other gently, lengthening the dough as you twist. This should form a beautiful spiral. Shape the twisted dough into a wreath by bringing the ends together and pinching them to seal.
Transfer the wreath to the prepared baking sheet. Loosely cover it with plastic wrap or a towel and let it rest for about 30 minutes, allowing it to rise again.
Preheat your oven to 375°F. Bake the bread for 30 to 35 minutes until it turns golden brown and sounds hollow when tapped on the bottom.
Once baked, brush the remaining 2 tablespoons of softened butter over the top. Let it rest for at least 10 minutes before slicing and serving. The aroma will be irresistible!
