Emily Laurae

2 Mix together the warm water, sugar and yeast together in your stand mixer’s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.
4 Add your sourdough discard, flour and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl. This means that your dough has been well developed and we can stop mixing. If your dough is looking wet after adding the butter, never fear! It needs to strengthen, and mixing on medium high speed will help the gluten strands to develop as you hear the dough slapping the sides of the mixing bowl. 
31 Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap in a warm place. Then, remove the plastic wrap, and degas the dough by punching it down before moving on to the next step, or placing the dough into the fridge to rest overnight - either method will work depending on how much time you have! 
32 Once the dough has doubled in size or has rested overnight, transfer it to a floured surface and shape it into an oval or rectangle, matching the width of your loaf pan. Tightly roll the dough and place it into the greased loaf pan, pinching the ends of the dough. I like to gently but firmly press down to evenly distribute it in the pan. Cover and let the dough rise for about 1.5-2 hours in a warm spot.
33 Gently brush the proofed loaf with egg wash and bake at 330°F for about 35 minutes or until the internal temperature of your loaf reach 190°F. Cover the top of the bread with aluminum foil if you notice it browning too quickly as it bakes - I usually check around 25 minutes to see the coloring. Once baked, immediately remove the loaf from it’s pan to prevent a soggy bread bottom and allow the loaf to cool on a cooling rack.