INGREDIENTS
½ cup warm water
1 Tablespoon raw sugar or 2 Tablespoons maple/agave
1 Tablespoon or one packet of active yeast
½ cup warm almond milk or other non dairy milk
2 Tablespoons oil
3 cups organic bread flour/ or all purpose flour or unbleached white flour
1¼ teaspoon salt

INSTRUCTIONS
In a bowl, proof the yeast by mixing warm water, sugar and yeast. Let sit for 5 minutes or until frothy.  If it is not frothy a bit, your yeast is not alive.
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.  Alternately, do this in a food processor with a dough hook attachment.
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. You want a clean ball of dough that is not sticking.
If you used a food processor, remove and place in a large bowl. Spray just a bit of 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 for 35-40 minutes.
Remove the bread from pan. Cool completely before slicing.