In the bowl of a stand mixer, combine your sourdough discard and warm water. If the discard is cold from the refrigerator, ensure the water is very warm or even hot. Mix together using a spoon or your hands to evenly distribute the temperature and avoid killing the yeast when you add it. Add the instant yeast and honey, then let it sit until it becomes foamy and smells yeasty, indicating the yeast is active.

Add the oil, salt, and bread flour to the bowl. Attach the dough hook to your stand mixer and knead the dough for about 8 minutes until it becomes smooth and elastic. The dough should feel tacky but not overly sticky; if it is too sticky, gradually add a little more flour while continuing to knead. Alternatively, knead by hand for 10-12 minutes until the desired consistency is achieved.

Transfer the kneaded dough to a dough container. Allow it to rise for approximately an hour, or until it doubles or triples in size. The exact time will depend on the dough’s temperature. To expedite the rising process, place the dough in a warm environment or use a dough mat.

Turn the risen dough out onto your work surface and divide it into two equal portions. Using your fingers, press each portion into a rectangle shape, slightly shorter than your baking sheet. Roll each rectangle up while pinching in the seams as you go, then pinch the ends closed. Place each rolled loaf on one half of a parchment-lined baking sheet.

Cover the shaped loaves with a kitchen towel and allow them to rise again for one to two hours, depending on the dough’s temperature, until they double in size and appear puffy, light, and airy. Meanwhile, preheat the oven to 375°F.

With a bread lame or sharp knife, score the loaves by making several slashes across the top, or opt for a single large slash down the middle. Bake the loaves in the preheated oven for 30-35 minutes until they turn golden brown. Once baked, brush the warm loaves with melted butter. Allow them to cool slightly before slicing and serving. Enjoy your homemade bread!