Step 1

Whisk together warm water, honey, and yeast. Allow it to sit at room temperature for about 5 minutes. The mixture should get nice and bubbly.

Step 2

To a bowl of a stand mixer with dough hook attachment, add water yeast mixture, butter, flour, salt, and sourdough discard.

Step 3

Knead on low speed until dough is smooth and elastic- about 10 minutes or so. It may take longer. You can also do this by hand. It shouldn't stick to the sides of the bowl.

Step 4

To check to make sure the gluten has developed enough so the bread is nice and fluffy, it should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.

Step 5

Place the dough in a greased bowl with a lid, plastic wrap, or towel.

Step 6

Let the dough rise (also known as bulk rise) for about 1-2 hours (or until it about doubles in size) in a warm place like on top of a stove or on top of the refrigerator.

Step 7

Grease a bread pan or add parchment paper.

Step 8

Roll the dough flat into a rectangle and roll it up. Pinch the ends to the rest of the loaf.

Step 9

Add the shaped bread dough to the parchment lined or buttered loaf pans seam side down.Second rise for 30 minutes to an hour at room temperature, or until doubled. Covered with a towel.

Step 10

Optional: whisk an egg in a small bowl. Brush on top of the dough.

Step 11

Bake the sandwich loaf at 375 for about 45 minutes, or until a lovely golden brown color on top.

Step 12

Allow to cool completely before slicing or storing.