In a stand mixer, combine warm water, instant dry yeast, granulated sugar, olive oil, table salt, egg, and dried potato flakes. Mix until combined, then gradually add bread flour and mix using a dough hook until a smooth, elastic dough forms, about 5–7 minutes.

Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap and let it rest at room temperature for about 30 minutes until it has visibly puffed up, roughly doubled in size.

Gently punch the dough down to release excess air. Transfer to a floured surface, divide the dough into four equal pieces, and shape each into a log, approximately 10 inches long. Arrange on a baking sheet lined with parchment paper.

In a small bowl, mix garlic powder, grated Parmesan cheese, dried oregano, and dried parsley. Brush the tops of the loaves with water, sprinkle the topping generously, and cover with plastic wrap.

Allow the assembled loaves to rise for about 1 hour in a warm place until they have doubled in size.

Preheat your oven to 375°F (190°C).

Score diagonal slashes on each loaf with a sharp knife, sprinkle more Monterey Jack and sharp cheddar cheese if desired. Bake for 16-20 minutes until golden brown.

Remove the loaves from the oven and allow them to cool completely on a wire rack.