In a stand mixer, combine the warm water and yeast, letting it sit for 10 minutes to activate.
Add sugar, salt, and bread flour. Attach the dough hook and knead on low to medium speed for about 10 minutes until the dough is smooth and elastic.
Turn the dough onto a floured surface and divide it into four equal parts.
Shape each piece into a bread log and place them on a parchment-lined cookie sheet, leaving 4 inches between each log.
Cover with a kitchen towel and allow the dough to rise for about 40 minutes, or until it has doubled in size.
Preheat the oven to 375°F.
Uncover the dough, cut three shallow slices on the top of each log with a sharp knife, and brush each with melted butter.
Sprinkle garlic powder and Italian seasoning evenly over the loaves, then divide the shredded cheeses between them.
Bake for 20-25 minutes on the middle rack, or until the bread is golden brown.
Transfer to a cooling rack and let the bread cool before slicing.