In a bowl, proof the yeast by mixing warm water, sugar and yeast. Let sit for 5 minutes or until frothy.
In another bowl, add the dry ingredients and mix well.
Add the yeast mixture, oil and warm almond milk and knead for 8 minutes into a soft smooth non sticky dough.
Use more water or flour if needed. I added another Tablespoon water. It will depend on the consistency of the non dairy milk and if you used sugar or maple syrup.
Spray water on top.
Cover the bowl with a towel and let rise for 1.5 hours or until doubled.
Take the dough out, punch it down and shape into a loaf, by rolling into a jelly roll or pulling on all sides.
Place in a greased or parchment lined bread pan. Spray water on top and then spray oil or dust with flour.
Cover lightly with a towel and let rise until doubled. 30-40 minutes.
Bake in pre-heated 370 degrees F / 190ºc for 35-40 minutes.
Remove the bread from pan. Cool completely before slicing.
For Whole wheat bread, using all whole wheat or a combination of whole wheat and other flours, use this recipeNotes: I use a bowl which can accommodate upto 3 times the size of the dough, so the dough never touches the towel covering the bowl. If it rises and touches it, it can stick to the towel. Spray oil on top or dust enough flour to keep from sticking.Cover the top in the last 5 minutes with another parchment to reduce browning. Brush melted vegan butter after baking for softening the crust.Nutritional values based on one serving