Line a 9-by-5-inch loaf pan with parchment rated for 350°F. Blend the cottage cheese, egg and honey until mostly smooth, scraping the container thoroughly. Finely chop the fresh dill and grate the Parmesan. Use room-temperature ingredients when practical; do not heat the blended mixture until hot.

Whisk the bread flour, instant yeast, fine table salt and garlic powder in a mixer bowl. Add the blended mixture, prepared herbs and cheese, and 21 g softened unsalted butter. Mix with a dough hook on low until no dry patches remain, scraping the bowl as needed.

Knead on medium-low for 8–10 minutes, until elastic and cohesive. Expect soft, tacky dough that clears portions of the bowl but may cling underneath. A small stretched piece should form a thin membrane with herb flecks. Do not taste raw dough; wash hands and equipment after handling the raw egg mixture.

Allow 90 minutes for bulk proofing, covered, at a comfortably warm room temperature. Finish when the dough is noticeably puffy and approximately doubled; a cooler kitchen may need longer. Keep the bowl away from direct heat.

Rest the gently deflated dough for 10 minutes, covered, on a clean, unfloured surface. Pat into an 8-by-10-inch rectangle, roll from a short edge into a snug log, and pinch the seam. Place seam-side down in the prepared pan.

Allow 60 minutes for final proofing, loosely covered, until the center crowns about 1 inch above the rim and a gentle fingertip indentation returns slowly. Preheat the oven to 350°F during this rise, with a rack in the lower-middle position.

Bake for 45 minutes at 350°F, until deeply golden and the center registers 200°F. Tent loosely with foil if browning quickly. Check the center with an instant-read thermometer rather than judging doneness from the cheese-colored crust alone.

Cool in the pan for 10 minutes. Lift out, brush the top with the remaining 7 g unsalted butter, and cool on a wire rack for 80 minutes before slicing into 20 slices. Makes 10 servings; each serving is 2 slices.