In a large mixing bowl, combine 1 cup of warm water (110°F) with 1 tablespoon of sugar, stirring gently. Sprinkle 2¼ teaspoons of active dry yeast over the top and let it sit undisturbed for 5 to 10 minutes until it's foamy and bubbly, indicating the yeast is alive and ready for your Garlic Herb Braided Bread.

Once the yeast is activated, stir in 2 tablespoons of olive oil, minced garlic, dried herbs, 1 teaspoon of salt, and 2½ cups of flour. Mix until a shaggy dough forms, adding more flour gradually until the dough is neither too sticky nor too dry.

Transfer the shaggy dough to a floured surface and knead it for about 6 to 8 minutes, incorporating ½ cup of grated parmesan cheese until it's well distributed and the dough becomes smooth and elastic.

Place the kneaded dough into a greased bowl, covering it with a damp cloth. Set it in a warm area for about 1 hour, or until doubled in size.

Gently punch down the dough and divide it into three equal pieces, rolling each into a long rope, 14 to 16 inches in length.

Lay the ropes side by side, pinch the ends together, and braid them tightly, tucking the ends underneath.

Place the braided bread on a parchment-lined baking sheet, cover with a cloth, and let it rise for another 30 to 40 minutes.

Preheat the oven to 375°F (190°C). Once the dough has completed its rise, brush the top with melted butter.

Bake for 25 to 30 minutes, until golden brown and hollow-sounding when tapped.

Cool on a wire rack for a few minutes before slicing.