2 t active dry yeast
1 1/3 C barely warm water
2 T extra virgin olive oil
2 t salt
3 1/2 C all purpose flour (or bread flour)
1/4 C melted butter
1 T dried parsley flakes
2 cloves minced garlic
1/4 C freshly grated Parmesan cheese
In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes, until yeast is foamy. Mix in the olive oil, salt and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 - 2 hours, or until dough is doubled in size.
In a small bowl, combine melt butter, parsley flakes and minced garlic. Set aside.
Punch down the down. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
Preheat oven to 350.
Bake for 25-30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.