Line a 5" x 10" loaf pan with a parchment paper sling, so that the middle and sides of the pan are covered and you have enough to hang over the long sides. This will be very useful for lifting the loaf out of the pan later. If using non-stick, no need to butter or spray the pan, but if not make sure to give it a good coating of oil, butter, or non-stick spray.

Set pan aside and proceed with recipe.

For the dough:

Place warm milk, honey, and yeast in the bowl of a stand mixer. Stir to combine and let sit for 5-10 minutes until foamy.

Next, add flour, salt, and butter to bowl with yeast mixture and mix on medium speed until dough comes together. This should take about 5 minutes.

Cover bowl with a damp towel and allow dough to rise for one hour.

While dough is rising, get filling ingredients prepped.

For the butter mixture:

Place butter, herbs, and garlic powder in a small saucepan and melt over medium heat. Remove from heat once melted and allow to cool slightly.

Once dough has risen, turn dough out onto a lightly oiled surface.

Roll into a roughly 20 x 12 inch rectangle.

Brush dough generously with herb butter, reserving a bit to brush over after baking. (You could also brush some in the pan at this point if you wanted.)

Sprinkle over goat cheese, sun-dried tomatoes, parm, and basil and press down with your palms so the filling really sticks into the dough.

Next, using a pizza cutter, slice into 6 even strips in one direction, then 6 in the other direction. You will be left with 36 little squares. Stack them a few at a time and place vertically in loaf pan so when you look down on the pan you see all the layers. You'll have to really squeeze them in, but they will all fit. If you have any extra long pieces, trim them just a bit, but it's ok if they aren't all exactly the same size; that's part of the fun when it bakes! Some will droop over the ends, some will go left while others go right. It's meant to be imperfect and kind of wild after it bakes.

Once you have filled the pan, cover with a clean kitchen towel or plastic wrap and let rise for 30-60 minutes.

Preheat oven to 350 during last 20 minutes of rising.

Brush top of dough gently with herb butter. Bake bread in center of oven on a baking sheet for 45 minutes until top is nicely browned.

Remove from oven and slather with remaining herb butter and let cool for 15 minutes in pan before transferring to cooling rack, plate, or serving board.

Enjoy!