Prep time: 20 minutes
Cook time: 30–40 minutes
Yield: 1 loaf
Ingredients
Dough: 1 lb (16 oz) loaf of frozen bread dough, thawed (or homemade dough)
Butter Mixture:
5 tbsp salted butter, softened
4–5 cloves garlic, minced
1 tbsp Italian seasoning or fresh herbs (parsley, rosemary)
The Cheeses:
1 cup Creamy Italian blend (shredded)
1/2 cup Colby Jack (shredded)
Topping: 1 tbsp melted butter and fresh parsley for garnish
Instructions
Prepare the Dough: On a lightly floured surface, roll the thawed dough into a large rectangle (approximately 12×15 inches).
Spread the Flavor: In a small bowl, mix the softened butter, minced garlic, and herbs. Spread this mixture evenly across the entire surface of the dough, from edge to edge.
Cheese it Up: Sprinkle 1 cup of the Italian blend and 1/2 cup of the Colby Jack over the buttered dough.
Cut and Stack: * Cut the dough into 15 equal squares (typically 3 long rows by 5 sections across).
Stack the squares into groups of 5.
Assemble in Pan: Place the stacks upright (cut-side up) into a greased or parchment-lined 9×5-inch loaf pan. Sprinkle any remaining cheese on top.
Second Rise: Cover the pan and let the dough rise in a warm spot for about 30–45 minutes until puffy.
Bake: Bake at 350°F for 30–40 minutes. If the top browns too quickly, tent it loosely with foil at the 25-minute mark.
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