Step 1

Place warm water, yeast, and honey in the bowl of a stand mixer, mix well and allow to bloom for 5 minutes.

Step 2

Add sourdough discard and mix well before adding flour, butter, and salt.

Step 3

Mix on low with dough hook for about 1 minute and then increase speed to medium low and continue mixing for 7-10 minutes until a smooth dough forms. If the dough looks very sticky during this, add more flour 1 tablespoon at a time until the dough pulls away from the sides and bottom of the bowl.

Step 4

Cover dough and allow to rise until doubled in size, this takes about 1 hour in a warm place. I like to do this in my oven with the light on or you can use a bread proofing setting.

Step 5

Generously butter a 9x5 inch loaf pan and set aside.

Step 6

After dough doubles in size, transfer dough to a floured surface and press into an oval/rectangle about the same width as the loaf pan. Roll dough up tightly and place in prepared baking pan. I like to press down on it gently but firmly to distribute it into the pan. Cover and let rise for about an hour or until the dough has risen an inch above the top of the baking pan. Preheat oven to 375 degrees F while the dough rises.

Step 7

Bake dough in center of preheated 375 degree F oven for 35-40 minutes or until the loaf registers 190-200 degrees F in the center. Tent loaf with foil after 20 minutes to prevent over-browning if desired.

Step 8

When loaf is done, remove from oven and let rest for 5 minutes before transferring to a wire rack to cool completely.