Start by making the dough. Get a large mixing bowl and add your flour, sugar, baking powder, and salt. Stir those dry ingredients together so everything’s evenly mixed.

Next, add in the shredded cheddar cheese, freshly chopped parsley, thyme, and rosemary. Give it another quick stir to distribute the herbs and cheese.

In a separate bowl, crack the eggs and whisk them together with the milk and melted butter. Once it’s all combined, pour this wet mixture into the bowl with the dry ingredients. Stir everything together just until the dough forms. It’ll be a thick, sticky dough that’s exactly what you want.

Now preheat your oven to 350°F (175°C). While that’s heating up, grease a standard 9×5-inch loaf pan with butter or non-stick spray. Scoop the dough into the greased pan and smooth out the top with a spatula or the back of a spoon.

Place the pan in the oven and bake for about 45 to 50 minutes. It’s done when a toothpick poked into the center comes out clean. Once it’s baked, take it out and let it sit in the pan for around 10 minutes to cool slightly.

After that, carefully remove the bread from the pan and set it on a wire rack to cool completely. While the bread is cooling, make the garlic herb butter. In a small bowl, mix melted butter with minced garlic, chopped parsley, basil, and rosemary.

Once the bread is just warm (not hot), brush the top generously with the garlic herb butter. Then sprinkle grated cheese evenly over the top.

Put the bread back in the oven for another 5 to 7 minutes. The cheese should melt and bubble up that’s when it’s ready. Let it sit for a few minutes before slicing. Serve warm or at room temperature.