Defrost frozen bread dough overnight and/or once dough is thawed, set out at room temperature for at least 1 hour.
Grease a loaf pan with butter and set aside.
Use a rolling pin or your fingers to spread the dough into a rectangle approximately 9x12 inches.
Brush dough heavily with melted butter.
Sprinkle Italian seasoning over the melted butter.
Sprinkle finely minced garlic over the dough. TIP: Raw garlic will not cook in the center of the bread. If you want a milder flavor, use less garlic, garlic paste, roasted garlic, or even garlic salt. For a stronger garlic flavor, use more garlic.
Sprinkle parmesan cheese over the dough.
Use a pizza cutter or knife to cut the dough into 12 squares, about 3x3 inches each.
Stack the squares on top of each other, forming a little pile.
Carefully transfer the stack of dough and lie it on its side in the prepared loaf pan. You can see how the dough slightly resembles a reshaped “loaf”, but the dough will not fill the whole bottom of the loaf pan until it rises.
Cover the pan with a light dishcloth and set it in a warm, draft-free location to rise. The proof setting on the oven works great. Allow the dough to rise until the stacked layers have puffed up to the top of the loaf pan and filled it completely, this could take 2 to 3 hours.
Preheat the oven to 375 degrees F.
Brush the risen bread with more melted butter. Cover the loaf pan loosely with aluminum foil.
Bake the bread covered for a total of 25 minutes, removing the foil cover for the last 5 minutes of baking.
Remove from the oven and brush with any remaining butter.
Serve hot straight out of the pan or remove full loaf from the pan and serve.