Grease a 9×5-inch loaf pan with 4 g unsalted butter. Blend the cottage cheese and egg until mostly smooth, scraping down the blender. Cool ingredients are fine; refrigerator-cold ingredients may lengthen rising.

Whisk bread flour, Parmesan, sugar, instant dry yeast, salt and garlic powder in a large bowl. Add the blended mixture, fresh parsley, fresh chives and 12 g softened unsalted butter. Stir until all flour is moistened and a shaggy dough forms.

Knead with a dough hook on low to medium-low for 8–10 minutes, scraping as needed. Expect soft, tacky dough that gathers around the hook while lightly clinging underneath. A small piece should stretch into a thin membrane with herb-speckled edges before tearing.

Cover the bowl and allow 90 minutes for bulk proofing at comfortable room temperature, until roughly doubled and visibly aerated. Cooler dough may need longer; judge its expansion before proceeding.

Rest the dough for 10 minutes, covered, after gently pressing out large bubbles on a clean, unfloured counter. Pat into an 8-inch-wide rectangle, roll tightly into a log, pinch the seam and place seam-side down in the prepared pan. Keep the ends tucked underneath so the loaf fills the pan evenly.

Allow 75 minutes for the covered final proof, until the center crowns about 1 inch above the rim and a gentle fingertip dent returns slowly. During the latter part of proofing, preheat the oven to 350°F with a rack below center.

Bake for 45 minutes, until deeply golden and the center registers 200°F. Loosely tent with foil if browning quickly. Measure through the side toward the center, avoiding contact with the pan.

Cool in the pan for 10 minutes. Turn onto a wire rack, brush with the remaining 4 g unsalted butter and cool another 80 minutes before slicing into 16 slices.