Chop thawed bread dough into small, bite-sized pieces using a bench scraper or knife.

Make a well in the center of the dough pieces and add eggs, shredded cheese, garlic, minced onion, onion powder, and chopped parsley.

Use a bench scraper or your hands to chop and mix everything together until well combined.

Divide the dough mixture evenly between two greased 9-inch bread pans (or one large and a few mini loaf pans).

Cover loosely with a clean kitchen towel and let rise until doubled in size, about 45–60 minutes.

Preheat oven to 375°F (190°C).

Bake for 35–40 minutes, or until the tops are golden brown and loaves sound hollow when tapped.

Remove from oven and brush tops with melted butter if desired.

Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

Serve warm or at room temperature.