Add yeast, honey and warm water to the bowl of a stand mixer. Let sit for five minutes until bubbly.

Add melted butter, salt, flour and sourdough discard (optional).

Knead on a low speed until the dough is smooth, and pulls away from the sides of the bowl.

Place the dough in an olive-oil covered bowl with an airtight lid. Let the dough rise for 90 minutes, until the dough doubles in size.

Lightly dust a counter or cutting board with flour. Turn the dough out onto the floured surface.

Stretch the dough to a large rectangle, fold the dough into thirds and then roll to create a loaf shape. Pinch the ends closed. Add to a greased loaf pan. Cover with a towel and let it rise a second time for 30 minutes to one hour until it doubles in size.

Preheat the oven to 375°F.

Bake the loaf for 40 minutes until golden brown.

Let the loaf cool for a few minutes. Rub one tablespoon of butter on top of the loaf while warm. Let cool completely before slicing.