In the bowl of a stand mixer combine the room temperature buttermilk, instant yeast, granulated sugar, eggs, 3 ½ cups bread flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons of the room temp butter and mix until combined, an additional 2-3 minutes. If the dough is still sticky, add ¼ cup of flour at a time, adding more as needed until the dough is smooth and elastic to the touch.

Cover the bowl tightly with plastic wrap and place in a warm spot. Allow the dough to rise for 2 hours, or until doubled in size. While the dough is rising, combine the remaining 4 tablespoons of butter, chopped garlic, parmesan, basil, sage, and oregano in a small bowl.

Once the dough has risen, punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the garlic and herb butter evenly over the dough and the shredded cheddar cheese. Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.

Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact. Turn the halves to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.

Carefully transfer to a parchment-lined baking sheet and cover with plastic wrap and allow to rise in a warm spot for an additional 45 minutes.

After the second rise, uncover and brush the top of the dough with the remaining 2 tablespoons of salted butter and garlic power.

Preheat the oven to 350 degrees F. Carefully transfer the bread to the oven and bake 30-35 minutes, or until the top is golden brown and the bread is cooked through.