Mix: To the bowl of a stand mixer add the instant yeast, warm water and honey. Look for the yeast to give off a “yeasty” smell telling you that it is active and ready. See recipe notes for using dry active yeast. Add the sourdough discard, salt, egg, coconut oil and most of the flour. I like to reserve a little of the flour (a little less than a cup) and add it in as needed. Knead for 10-15 minutes until dough passes the windowpane test. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch, but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time until it feels tacky and workable. This dough can also be kneaded about 10-20 minutes by hand.

Bulk Rise: Transfer the dough to a large container and cover with a plastic shower cap (the best!) or kitchen towel. Let rise for about an hour or two until doubled in size. The warmer you keep the dough, the faster the dough will rise.

Separate: Once the dough has doubled in size and is light and airy, punch the dough down and separate into two equal portions. Each portion is around 800 grams.

Shape: Pat one of the portions out into a rectangle. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5-by-4.5 loaf pan and cover. Repeat with remaining portion of dough. You can watch a shaping video here.

Rise: Let the bread rise in the pan until the dough has risen over the edge of the loaf pan. Keeping the dough at a warm temperature, around 85 degrees F will encourage the bread to rise more quickly. Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back just a little bit, it is ready to bake.

Bake: Pre-heat oven to 350 degrees. Bake loaves of bread for 40 minutes. Spread melted butter on the tops of the loaves if desired. Let bread cool completely before slicing for sandwiches. Enjoy!