Step 1

To the bowl of a stand mixer, add sourdough discard and warm water. If the discard is cold from the fridge, make sure the water is very warm or hot. Mix the discard and water together with a spoon or your hands to disperse the temperature before adding in the instant yeast - you don't want to kill the yeast! Add the instant yeast and honey. Let sit until it smells yeasty and is a little foamy (this shows you that your yeast is active).

Step 2

Add the oil, salt and bread flour. Knead with a dough hook for about 8 minutes. The dough will be smooth and elastic feeling. It should be tacky to the touch and not overly sticky. If it is overly sticky, add a little more flour and continue kneading. Alternatively you can knead the dough by hand for 10-12 minutes.

Step 3

Transfer the dough to a dough container and let the dough rise for about an hour until doubled or tripled in size. The time it takes for the dough to rise will depend on the temperature of the dough. I like to use a dough mat or place the dough in a warm place to speed up the process.

Step 4

Turn dough out onto the counter and cut into two pieces. With your fingers, press each piece into a rectangle shape (not quite as long as your baking sheet). Roll up, pinching in the seams as you go. Pinch the dough closed and place on one half of a parchment-lined baking sheet. Repeat with the other portion of dough.

Step 5

Cover the shaped dough with a kitchen towel and let rise for an hour or two (depends on the temperature of the dough) until doubled in size, puffy, light and airy.

Step 6

Preheat oven to 375°F. Score the loaves with a bread lame or sharp knife, making several slashes across the dough or one large slash down the middle of the dough.

Step 7

Bake for 30-35 minutes until golden brown. Brush with melted butter and let cool before slicing and serving. Enjoy!