1 tsp. sugar
1/4 cup warm water
2 Tbs. unsalted, melted butter
2 1/2 - 3 cups all purpose flour
Sprinkle yeast and sugar over 1/4 cup warm water - stir to dissolve. Let stand until foamy. Blend 1 cup water, 1 tsp. melted butter into yeast mixture. Combine 2 1/2 cups flour and salt. Add to yeast mixture 1/2 cup at a time - add more flour as needed to form slightly sticky dough - Turn out on lighty floured surface and knead until smooth and elastic - about 5 minutes. Place in large buttered bowl - turn to coat- cover with cloth and let double in warm area — about 1 1/2 hours. Punch down - divide in 1/3. Turn out on floured surface and knead in oregano - shape between hands into 20 inch rope - set aside.
Repeat process with 1/3 dough and thyme and 1/3 dough and Rosemary. Lay 3 ropes together ~ starting at middle braid to ends. Lay on buttered baking sheet. Let rise covered until double. Preheat oven to 375°. Brush braid with remaining 1 Tbsp. melted butter - bake 20 to 30 minutes - let cool on rack for 30 minutes.