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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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In the bowl of a stand mixer fitted with the dough hook, mix together all the dough ingredients except the butter on medium-low speed to make a smooth, stretchy dough that clears the sides of the bowl, 3 to 4 minutes.
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With the mixer running on medium speed, add 1 to 2 tablespoons of the butter and mix on until it’s fully incorporated into the dough, 1 to 2 minutes. Scrape the bottom and sides of the bowl, then continue adding the butter a couple of tablespoons at a time, mixing to incorporate fully before adding more. Continue this process until all of the butter has been added, and the dough forms a soft, smooth ball, 10 to 15 minutes total. (We don't recommend trying to knead this dough by hand.)
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Form the soft dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour at room temperature. Then refrigerate the dough for at least 2 hours or up to 16 hours (overnight works well). This chills the butter and firms up the dough, making it easier to handle.
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To make the filling: In a medium bowl, combine the cheeses, meat, and seasoning. Stir with a flexible spatula until fully combined; set aside.
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To assemble the wreath: Line a large 13" x 18" baking sheet with a piece of parchment. Transfer the dough to a lightly floured surface or a rolling mat.
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Roll the dough into a 9" x 20" rectangle. Spread the filling evenly over the entire surface of the rectangle, leaving a 1" bare margin on one long end. (A small offset spatula is a helpful tool here.)
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Starting with the filling-covered long end, roll the dough into a log and pinch the seams to seal. Gently roll the dough to elongate the log to 24" in length.
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Use a bench knife or serrated knife to cut the log lengthwise to make two 24" long strands; turn the cut sides up to expose the filling.
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Alternate overlapping the two pieces, keeping the cut sides up, to form a twist. Transfer the twist to the prepared pan and shape it into one large circle; overlap and pinch the ends together to seal as best you can. For the most defined shape, place a lightly greased 3 1/2" oven-safe ramekin in the center of the dough.
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Cover the loaf and allow it to rise for 1 to 1 1/2 hours, until puffy. Toward the end of the rise time, preheat the oven to 350°F.
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Brush the wreath with egg wash, then bake for 20 minutes. Remove it from the oven and carefully remove the ramekin from the middle of the bread, if you used one.
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Return the bread to the oven and continue baking for another 12 to 16 minutes. The loaf should be golden brown, and the internal temperature should be 190°F when measured with a digital thermometer. If at any point the bread is becoming too dark, tent with aluminum foil for the remaining bake time.
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Remove from the oven and allow the bread to cool completely before slicing and serving.
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Storage information: Store any leftover bread, well covered, at room temperature for several days; freeze for longer storage. To reheat, wrap in foil and place in a 350°F oven until warm, 10 to 15 minutes.
