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 bread flour.

Knead for 8-10 minutes. 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 10-15 minutes by hand.

Transfer the dough to a large container and cover with a kitchen towel. Let dough rest for about an hour until doubled in size.

Turn 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. 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.

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. 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 a little bit, it is ready to 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!