Hi Elizabeth, the Easter Braid Wreath recipe does call for an overnight starter and the rise times can be a bit slow, but if you can work all that into your schedule, you could bake and serve the same day. If you meant to ask if this recipe could be baked a day ahead of serving, the answer is yes! You could also make the dough a day ahead and refrigerate it after a slightly abbreviated first rise (1 hour). Deflate the dough and place it in an oiled bowl with room to rise, and cover the bowl well so the dough doesn't dry out in the fridge. The next day I would divide the dough into 3 loosely shaped ovals and let the dough rest on a floured surface (covered well) for an hour or so before rolling out the strands and making the braid. This will help the dough warm up a bit and rise a little faster when you make the braid. 

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