Hi Lindsay, I'm sorry we weren't able to get back to you in time for your Easter baking! For future reference, I generally don't like to recommend refrigerating a shaped loaf like this. While it might work out okay, the risk is that the dough will continue to rise in the refrigerator until it cools down significantly, and this could result in an over-proofed wreath that collapses before you have a chance to bake it. The safer route would be to refrigerate the dough in bulk form after a slightly abbreviated first rise (1 hour). Deflate the dough and put it in a greased bowl with plenty of room to rise, and cover the bowl well so the dough doesn't dry out in the refrigerator. The next day you can go straight to dividing and shaping the strands, as directed. This will help the dough warm up more quickly, but keep in mind that the shaped wreath will still take longer to rise when the dough has been chilled overnight. 

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