In a large mixing bowl, combine warm water and sugar, stirring gently. Sprinkle the active dry yeast on top and let it sit undisturbed for 5 to 10 minutes, allowing it to become foamy.

Once the yeast is frothy, stir in olive oil, minced garlic, mixed dried herbs, salt, and 2½ cups of the flour. Mix until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 6 to 8 minutes, incorporating grated Parmesan cheese halfway through.

Place the kneaded dough into a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for approximately 1 hour or until it has doubled in size.

Gently punch down the dough to release the air, divide it into three equal portions, and braid them together.

Transfer the braided dough onto a parchment-lined baking sheet, cover it loosely with a kitchen towel, and let it rise again for 30 to 40 minutes.

Preheat your oven to 375°F. Brush the loaf generously with melted butter.

Bake the bread for 25 to 30 minutes, or until it turns golden brown. Allow it to cool slightly on a wire rack before slicing.