In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until it becomes foamy on top.

Add the oil, salt, egg, potato flakes (if using), and flour. Mix on low speed with a dough hook until everything comes together. Then knead on medium speed for 6–8 minutes.

Transfer the dough to a greased bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.

In a small bowl, combine the garlic powder, oregano, and parsley. Mix your shredded cheeses together in a separate bowl.

Once risen, punch the dough down gently. Divide it into four equal pieces. Roll each piece into a 10–12 inch log.

Cover the shaped loaves loosely with a towel and let them rest for another 20–30 minutes.

Lightly brush the tops of the loaves with water or oil. First, sprinkle the herb mix, then layer on the shredded cheese.

Preheat your oven to 375°F (190°C). Score shallow slashes along the top of each loaf. Bake for 18–22 minutes until golden brown.

Let the loaves cool on a wire rack for at least 30 minutes. Then slice and serve.