1. Activate the Yeast

• In a small bowl, whisk together warm water, honey, and yeast.
• Let sit for 5 minutes until bubbly and foamy.

2. Make the Dough

• In a stand mixer with a dough hook, combine the yeast mixture, softened butter, flour, salt, and sourdough discard.
• Knead on low speed for 10 minutes until smooth and elastic. (Alternatively, knead by hand for 12-15 minutes.)
• Test the dough: It should pass the windowpane test (stretch a small piece thin enough to see light through without tearing).

3. First Rise (Bulk Fermentation)

• Place dough in a greased bowl, cover with a lid, plastic wrap, or a towel.
• Let rise in a warm place (75-80°F / 24-27°C) for 1-2 hours, or until doubled in size.

4. Shape the Loaf

• Grease a 9×5-inch loaf pan or line with parchment paper.
• Gently roll the dough into a rectangle, then roll it up tightly like a jelly roll.
• Pinch the seams closed and place seam-side down in the loaf pan.

5. Second Rise (Proofing)

• Cover with a towel and let rise for 30-60 minutes, or until the dough rises just above the pan.

6. Bake

• Preheat oven to 375°F (190°C).
• (Optional) Brush the top with egg wash for a shiny crust.
• Bake for 40-45 minutes until golden brown and the internal temperature reaches 195-210°F (90-99°C).
• Let cool completely before slicing.