Line a 9-by-5-inch loaf pan with parchment rated for 375°F, leaving lifting handles. Pat the fresh chives and fresh dill dry, then chop finely. Blend the cottage cheese and egg white until mostly smooth; a few tiny curds are fine. Wash hands and equipment after handling raw egg.

Whisk the bread flour, instant yeast, granulated sugar and fine table salt in a large bowl. Add the blended dairy mixture and prepared herbs. Mix thoroughly, scraping the bottom, until no dry flour remains. Expect substantial, tacky dough that gathers into one mass rather than a pourable batter.

Knead on a clean, unfloured counter for 10 minutes, using a bench scraper to gather sticking dough. It should become elastic and smoother, although herb flecks interrupt the surface. Return to the bowl and cover. Do not taste raw dough.

Allow 90 minutes for bulk proofing in a comfortably warm place. Look for noticeably expanded, puffy dough approaching twice its starting volume. Cool dough may need additional proofing beyond this planning estimate; judge its expansion before proceeding.

Rest the gently deflated dough for 10 minutes, covered. Pat into an 8-inch-wide rectangle, roll into a snug log and pinch the seam closed. Set seam down in the prepared pan. This bagel-inspired yeast loaf is baked directly without boiling.

Allow 60 minutes for the final proof, covered loosely, until the dough crowns near the rim and a gentle indentation returns slowly. During this proof, preheat the oven to 375°F with a rack in the lower-middle position.

Bake for 45 minutes at 375°F, checking near the end. The top should be deeply golden and the center should register 200°F on a thermometer. Tent with foil if browning quickly. Continue baking if necessary to reach the center temperature.

Cool in the pan for 10 minutes, then lift out, remove parchment and cool on a wire rack for 80 minutes before slicing. Makes 8 servings. Cut 16 even slices; one serving is two slices.