1-First, combine 2 tablespoons granulated sugar and 2 ¼ teaspoons active dry yeast in 1 cup warm water (110 to 115°F). Let it stand for 5 to 10 minutes until foamy to ensure the yeast activates properly. In a large bowl, mix 2 ½ cups all-purpose flour with 1 teaspoon salt, then add the yeast mixture and 1 tablespoon olive oil.

2-Knead the dough on a floured surface for 10 to 15 minutes, or use a stand mixer for 5 to 7 minutes, until it’s smooth, elastic, and slightly tacky. Add more flour if needed to get the right consistency. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour until doubled in size.

3-While the dough rises, prepare the garlic butter by mixing ½ cup softened unsalted butter with 3 tablespoons chopped fresh parsley, 2 teaspoons minced garlic, and a pinch of salt. Once the dough has risen, punch it down and divide it into two equal portions, letting them rest covered for 5 minutes.

4-Roll each portion into a 14 by 8-inch rectangle and spread 2 tablespoons of the garlic butter mixture evenly on each. Sprinkle each with ½ cup finely shredded cheddar cheese, 2 tablespoons grated Parmesan cheese, and ground black pepper to taste. Roll each into a tight 14-inch log and pinch the seam to seal.

5-Slice each log into 1-inch sections, cutting nearly through but leaving the bottom ¼-inch intact to keep the rings connected. Grease two 8-inch round pans and place each log ring seam-side down into a pan. Spread the remaining garlic butter on top, cover, and let rest for 15 to 20 minutes until slightly puffy.

6-Preheat the oven to 400°F and bake the bread rings for 20 to 25 minutes until golden and the cheese bubbles. Allow them to cool for 5 to 10 minutes before serving. This bread is best enjoyed fresh, but you can refrigerate it for up to 8 hours before baking or freeze it for up to 2 months after baking.