1 loaf frozen bread dough
2 tbsp. melted butter, divided
1/3 c. plus 1 tbsp. grated Parmesan cheese, divided
3/4 tsp. crushed basil, or oregano or thyme

Brush frozen loaf with 1 tablespoon butter. Cover; thaw at room temperature 2 or 3 hours or in refrigerator 6 to 10 hours. Sprinkle loaf with 1/3 cup cheese; knead until well blended. Cut dough into thirds. On lightly floured surface roll each third in a 25 inch rope. Braid ropes together. Invert a custard cup or small jar on greased baking sheet; grease cup or jar. Shape braid into wreath around cup or jar; pinch ends together to seal. Brush with remaining 1 tablespoon butter; sprinkle with remaining 1 tablespoon cheese and the basil. Let rise in warm draft free place (I turn the oven on warm then turn it off and let it rise in there) 35 to 45 minutes until doubled. Bake in preheated 375 degree oven 20 minutes or until golden and done. Remove to rack to cool. Makes 1 wreath. 16 slices.