Step 1

Combine the warmed non-dairy milk, instant yeast, and sugar in the bowl of a stand mixer. Add the flour, sourdough discard, beaten egg, chopped herbs, salt and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.

Step 2

Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.

Step 3

Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.

Step 4

While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs and garlic powder. Mix until combined and set aside. Grease a 9x5-inch loaf pan and set aside.

Step 5

After the rise, turn the dough onto a smooth work surface and divide into 12 roughly equal-sized pieces. This doesn't have to be exact and the irregularity is part of the charm of this bread. Flatten each piece with the palm of your hand into a rough circle about 4-inches in diameter, then generously spread with the butter mixture. Fold the piece in half, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using nearly all of the butter mixture.

Step 6

Cover the pan with plastic wrap and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.

Step 7

Preheat the oven to 375℉.

Step 8

Brush the loaf with the remaining butter mixture and sprinkle with flaky sea salt. Bake for 20-25 minutes until golden. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Serve while warm.