Soft Sourdough Discard Sandwich Bread with Honey for 14 Servings

Instructions:

1. In the bowl of a stand mixer, combine warm milk, honey, and instant yeast. Let sit for 5 minutes until foamy.
2. Add the sourdough discard to the yeast mixture and whisk until the mixture looks like a thin, milky slurry.
3. Add 412g bread flour and 9g sea salt. Mix on low until a shaggy, messy ball forms.
4. Add 56g softened butter, one tablespoon at a time, while the mixer is running.
5. Knead on medium low for 8 minutes until the dough is smooth, supple, and clears the sides.
6. Place dough in a greased bowl, cover, and let rise in a warm spot for 60 to 90 minutes, until it has doubled in size.
7. Gently deflate the dough and roll it into an 8 inch wide rectangle.
8. Roll the rectangle tightly into a log, pinching the seam shut.
9. Place in a greased loaf pan and let rise for 45 to 60 minutes until the dough rises 1 inch above the rim.
10. Preheat oven to 350°F (180°C). Bake for 30 to 35 minutes until the top is deep mahogany and sounds hollow when tapped.
11. Remove from pan immediately and cool on a wire rack before slicing.