For the Garlic-Herb Butter:

In a food processor, combine all ingredients. Adjust butter or flavorings in order to get a spreadable consistency.

For the Dough:

Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Then, add egg and beat.

In bowl of mixer, combine dry ingredients.

In small pot on stove, warm milk and melt butter.

Add wet to dry and beat 5 minutes, until smooth.

Transfer to a bowl and let rise 1 hour, until doubled.

Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle. Spread garlic-herb butter evenly over surface, all the way to edges. Starting at a long end, roll dough into a tight cylinder, pinching seam to seal.

Cut lengthwise through dough down center of log, leaving about 1/2 inch intact at one end; turn cut-sides up. Lift one length up and over the other; repeat with second length. Continue to overlap pieces to form a log. It should be about 22 inches long; if not, stretch it a bit to lengthen. Shape into a 9 1/2-inch-diameter circle, and pinch ends to seal.

Cover loosely and let rise 1 hour, until doubled.

Meanwhile, preheat oven to 375°F. Bake wreath until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes.

Let cool on sheet on a wire rack about 15 minutes, then slide directly onto rack and let cool completely.

Wreath is best enjoyed within 1 day; store tightly wrapped in plastic at room temperature.