In a large bowl, pour in warm water and add sugar to feed the yeast. Sprinkle active dry yeast and let it sit for 5-10 minutes until frothy.

Stir in olive oil, minced garlic, mixed dried herbs, and salt. Gradually mix in flour until a soft dough forms.

Knead the dough for 6-8 minutes until smooth and elastic. Add half of the grated parmesan cheese during kneading.

Form dough into a ball, place in a greased bowl, and cover with a damp cloth. Let it rise until doubled, about 1 hour.

Punch down the dough, divide into three pieces, and roll each into ropes. Braid them together and tuck ends under.

Cover the loaf with a towel and let it rise for another 30-40 minutes until puffed.

Preheat oven to 375°F. Brush loaf with melted butter and sprinkle with remaining parmesan cheese. Bake for 25-30 minutes.

Let the loaf cool on a wire rack for about 10 minutes before slicing.