In a large bowl mix together the flour and yeast, and form a well in the bottom.
Pour in your choice of vegan milk(or water, depends on what you prefer) and with a fork or wooden spoon slowly pull the flour into the liquid, mixing carefully so that it is fully absorbed. By now you should have a rough dough to work with.
Work the dough into a ball and place on a floured surface.
Knead the dough for at least five minutes or until it becomes smooth. At this point the dough should be fairly moist and sticky, which is the perfect consistency. Take care to resist the temptation to add additional flour, unless it’s so moist that it won’t combine. Alternately, if it’s too dry, little by little add more of the liquid ingredient to get the correct texture.
Once that’s done, lightly dust some flour on the top of your dough, place in a bowl and cover it in a kitchen towel. Let it sit in a warm, dry place and allow it to rise for an hour (or until it doubles in size).
Turn the dough back out and onto your working surface to gently flatten it. Knead it some more to get rid of the excess air bubbles, and start shaping it into a loaf by repeatedly folding it on itself and rolling it.
Place your dough into the loaf pan and cover it with a kitchen towel. Let it sit in a warm, draft-free environment for another hour.
Towards the last few minutes of the previous step, preheat the oven to 180 Bake for 25 minutes or until golden. If you are unsure, perform a quick tap test and check that it sounds hollow.
Let the bread cool its pan for 5 to 10 minutes before you turn it out onto a wire rack to cool completely before slicing.