egg wash (1 egg with a splash of milk), for brushing
Mix honey and warm milk. Add in dry yeast and mix well. Leave for the yeast to activate, around 3-5 minutes.
In a standing mixing bowl, add in the rest of the bread ingredients, including yeast mixture. Mix to incorporate and then knead for 10 minutes.
The dough will be slightly sticky. Form into a ball and place in a greased bowl. Cover bowl tightly with a cling film and leave until dough rises double its size.
Place dough on floured working surface. Lightly press and then roll into a 12x16 inch (30x41 cm) rectangle.
Spread softened butter evenly on top. Sprinkle garlic powder followed by parsley, chives, lemon thyme and cheese.
On 12 inch (30 cm) side, cut into 4 equal strips. Use pizza cutter for easier cutting. On 16 inch (41 cm) side, cut into 6 equal strips.
Stack the dough by 3 pieces and then place in a 5x9 inch (13x23 cm) loaf pan that has been buttered and lined. Continue with the rest.TIPS: 1) Stack and transfer pieces bit by bit so that they don't press on each other by their weight.2) Hold the pan in standing position for easier stacking the pieces.
Cover the pan loosely with cling film and leave until the dough rises until almost double its size. Gently brush with egg wash, making sure not to brush in between the lines. This is to make sure the pieces don't stick to each other.
Bake in a preheated oven at 350ºF (175ºC) for 40 minutes or until fully cooked. Cover loosely with aluminium foil if it browns too fast. Serve warm.