Combine warm water, sugar, and yeast in a bowl of a stand mixer and set aside for a few minutes (until foamy). Add butter and salt to the yeast mixture, then sift in flour 1 cup at a time, until dough forms. Mix with dough hook attachment at medium speed, until dough is smooth, about 8 minutes. Place dough in an oiled bowl, cover with saran wrap or a damp towel, and set in a warm area for about an hour, or until doubled.

Punch down dough and turn out on a well-floured surface. Roll dough out into a large rectangle, about ¼ of an inch thick. Brush butter over the entire surface of the dough, then cover evenly with italian seasoning and cheese.

Using a sharp knife, slice the dough into squares. Use your best judgment for size, depending on the type of pan you are using (my squares were approximately 3 inches x 2 inches, or just high enough to peak over the top of the tin). Stack slices and place in a greased 9" x 5" loaf pan lined with parchment paper. Cover and let rise for another 40 minutes or until dough fills entire loaf pan. (It took me another hour in a warm place, about 78F.)