In a small bowl, add three tablespoons warm water (110-115° F), add yeast to water, sprinkle a small pinch of sugar (this helps activate the yeast), and let it rest until the yeast is dissolved. The mix should be foaming and bubbly, about 5-10 minutes.

In a stand mixer, combine 3 cups flour, sugar, and salt, and mix on low to blend.

Melt butter. Add butter to warm milk and one egg and beat to combine.

Pour milk mix and yeast mix into mixer bowl with the flour. Using a dough hook, knead dough on medium speed, for about 5-6 minutes adding more flour, ½ cup at a time, until dough no longer sticks to the sides, and forms into a smooth ball.

Add 1 tablespoon olive oil to a large glass bowl. Place dough in bowl and turn to coat the ball. Cover with plastic wrap or kitchen towel and store in a warm, dry place until the dough doubles in size (about 1-2 hours).

Make the olive oil topping by combining ½ cup olive oil, with the chopped rosemary and garlic. Set aside.

Coat the inside of a large Bundt pan with nonstick spray.

Cut each Tillamook Cheese loaf into 12 cubes, about ¾ inch each in size, for a total of 36 cheese cubes.

Divide dough into 36 pieces and flatten slightly.

Take one cube of cheese, place in the center of the dough. Fold the sides up over the cheese to form a ball. Coat each ball with the olive oil topping, salt, and pepper, and place in the prepared pan. Alternate cheese balls so each cheese flavor is next to a different flavor. Fill all balls going around the pan.

Cover pan with plastic wrap or kitchen towel and allow dough to rise again for 20-30 minutes. Preheat oven to 350° F.

Place pan on a cookie sheet and bake on the middle rack for about 40-45 minutes or until dough is golden brown and cooked through. Check dough during the last 10 minutes of baking. If the bread is getting too dark, loosely cover the top with aluminum foil.