Activate the yeast: mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature. (110℉ if using a thermometer). Pour the warmed milk/water into a large mixing bowl, add the sugar and yeast, and whisk. Cover with a clean dish towel and set aside for 5 - 10 minutes. After resting it should be very foamy, continue to the next step.

Make the dough: add the flour, melted vegan butter, and salt to the yeast mixture and stir to form a shaggy dough. Turn the dough out onto a clean work surface, and knead for 5 - 6 minutes until the dough is smooth and elastic. I like to knead by hand but you can alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.

1st rise: lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover with a clean dish towel and set somewhere warm to rise for 1 hour. The oven with just the oven light turned on is a great place.

Shape the loaf: once the dough has risen it should be about double the size. Punch the dough down. Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8" x 15".

Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread). Lightly grease a 4" x 8" loaf pan and place the rolled-up dough inside. There may be space around the dough and that's totally ok, it will expand into the pan.

2nd rise: cover with a clean dish towel and again, set somewhere warm to rise for 1 hour.

Bake the bread: after the dough has risen the second time, preheat your oven to 350F (180C). Remove the dishtowel and bake the dough in the loaf pan uncovered for 30 - 35 minutes until dark golden brown on top. Carefully remove it from the pan and allow it to cool on a rack.