2 tablespoons raw granulated sugar
2¼ teaspoons (1 packet) active dry yeast
1 cup warm water (about 110 to 115 degrees F)
2½ cups Immaculate Baking Co. Organic All-Purpose Flour, plus more as needed
1 teaspoon salt
1 tablespoon olive oil
½ cup (1 stick) unsalted butter, softened
3 tablespoons chopped fresh parsley
2 teaspoons minced garlic
1 cup finely shredded Cheddar Jack cheese, divided
¼ cup grated Parmesan cheese, divided
ground black pepper to taste
In small bowl, combine sugar and yeast. Pour warm water over sugar mixture and let stand 5 to 10 minutes until yeast is foamy.
Meanwhile, in large bowl or bowl of stand mixer with dough hook attachment, mix flour and salt until combined. Pour yeast mixture and oil into center of flour mixture; stir with wooden spoon or on low speed with dough hook just until dough forms. Transfer dough to well-floured surface and knead by hand 10 to 15 minutes, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky; OR, knead dough in stand mixer with dough hook 5 to 7 minutes on medium speed, adding more flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky. Transfer dough to lightly greased bowl; cover with plastic wrap and let rise in warm place 1 hour until doubled.
Heat oven to 400 degrees F. Spray two 8-inch round cake pans with cooking spray. In small bowl, stir butter, parsley, garlic and pinch salt until well combined. Punch down dough and divide into 2 pieces. Place pieces on lightly floured surface and let rest 5 minutes, covered with clean kitchen towel. On floured surface, roll 1 piece dough into roughly 14x8-inch rectangle. Spread 2 tablespoons butter mixture evenly over dough. Sprinkle with ½ cup Cheddar Jack cheese and 2 tablespoons Parmesan cheese, plus a dash of black pepper. Roll up from long end into 14-inch log; pinch seam to seal.
With log seam side-down, carefully slice dough almost completely through into 1-inch rolls so rolls are still connected at bottoms. Lift dough and transfer carefully to prepared 8-inch pan. Arrange log into a ring in pan with rolls cut side-up. Repeat with remaining dough so you have 2 rings, 1 in each pan.
Spread or dollop remaining butter mixture over tops of rolls in pans. Cover pans and let dough rest 15 to 20 minutes. Bake bread 20 to 25 minutes until deep golden brown.