Warm water to 104 degrees.
Add 15 g instant yeast to bowl.
Mix in 330 g warm water to bowl.
Mix in 160 g honey to bowl.
Let yeast sit for 15 minutes.
Melt 50 g coconut oil.
Mix 550 g bread flour and 20 g salt in a bowl.
Mix 200 g sourdough discard, 50 g coconut oil and 1 egg into yeast.
Mix 550 g bread flour and salt into yeast.
Mix remaining 350 g bread flour into dough.
Knead dough.
Proof dough in covered bowl in warm spot (like the oven with light on) for 2+ hours. Dough will double in size.
Cut dough in half.
Punch dough to release air.
Make rectangle.
Pull and fold dough to make loaf.
Rub butter on bottom and sides of loaf dish.
Proof loaf in dish covered for over one hour.
Bake at 350 for forty minutes.
Spread butter on top of loaf.