In a large mixing bowl, combine the sourdough starter (or discard), warm water, and honey. Stir until well combined.

Add the active dry yeast to the mixture, mix in and let it sit for about 5-10 minutes until the yeast becomes bubbly and frothy.

Add the avocado oil to the bowl and stir to incorporate.

Gradually add the sea salt and bread flour, one cup at a time, mixing well after each addition. When the dough becomes difficult to stir, turn it out onto a lightly floured surface and finish working in the flour.

Knead the dough for about 8-10 minutes until it becomes relatively smooth and elastic. Add additional flour as needed, but keep in mind that the dough should still be slightly sticky.

Place the dough in a greased bowl and cover with plastic wrap. Allow it to rise in a warm place for about 1.5 to 2 hours, or until it doubles in size.

Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf.

Grease a 9x5-inch loaf pan and place the shaped dough into the pan. Cover it again and let it rise for about 1 to 1.5 hours, until it reaches the top of the pan.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the dough's rising time.

Bake the bread in the preheated oven for approximately 25-32 minutes, or until the top is golden brown and sounds hollow when tapped. It will be hard at first but once the butter is added it will soften.

Remove the bread from the oven and from the pan, then rub a little butter on the top of the loaf, place it on a wire rack to cool at least 20-30 minutes before slicing.