In the bowl of a stand mixer fitted with a dough hook, combine the warmed milk, instant yeast, and sugar. Wait until the mixture is frothy.

Gradually add in the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. Slowly drizzle in 2 tablespoons of melted butter while the mixer is on low speed.

Once a shaggy dough forms, increase the mixer speed to medium for about four to five minutes.

Transfer the dough to a lightly floured surface and knead it with your hands for about 3-4 minutes until it’s smooth and slightly tacky.

Adjust the texture as needed by adding flour or milk, one tablespoon at a time.

Place the kneaded dough into a greased bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes until it has doubled in size.

While the dough rises, mix together the softened butter, chopped herbs, garlic powder, and ½ teaspoon of salt in a small bowl. Reserve 1 tablespoon for later.

Once the dough has risen, turn it out onto a floured surface and divide it into 12 equal pieces.

Flatten each piece into a rough circle (about 4 inches in diameter) and spread 1-2 teaspoons of the garlic herb butter mixture on each circle. Fold the dough over like a taco.

Place the folded pieces in a greased loaf pan with the folded side down.

Cover the loaf pan with plastic wrap or a clean kitchen towel and allow it to rise for another 30-45 minutes or until puffy but not exceeding the edges of the pan.

Preheat your oven to 350℉. Once preheated, bake the bread for 30 minutes, then cover lightly with aluminum foil and bake for an additional 5-10 minutes.

The finished loaf should be golden brown and reach an internal temperature of about 200℉.

As soon as the loaf is out of the oven, brush with the reserved herb butter and sprinkle flaky sea salt on top.

Let the loaf cool in the pan for about 10 minutes before removing it to serve.