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To the bowl of a stand mixer, add warm water, honey and instant yeast. Watch for the yeast to activate with a 'yeasty' sweet smell and it should start to bubble a bit.
Add the coconut oil, egg, salt, and most of the bread flour and mix together. Gradually add the rest of the flour as needed and knead for 8-10 minutes.
Transfer the dough to a large container and cover with plastic wrap, a lid or a kitchen towel. Let dough rest for about an hour or two until doubled in size.
After the dough has doubled in size, dump the dough out onto the counter. Separate into two equal portions of dough, around 850-900 grams per loaf.
Pat one of the portions of dough into a rectangle (about 7 inches by 12-14 inches). Starting at the edge closest to you, roll up the dough.
Cover the dough with a kitchen towel and let the bread rise in the pan for 1 to 1 ½ hours until the dough has risen over the edge of the loaf pan.
Preheat the oven to 350ºF. Bake the loaves of bread for about 40 minutes until golden brown and the dough reaches a temperature of 190-195ºF.
Remove the loaves from the pan after about 5-10 minutes and place them on a cooling rack. Let the bread cool completely before slicing for sandwiches.