In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture, vegetable oil, and warmed plant-based milk.
Mix with a wooden spoon or your hands until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. Add a little flour if the dough is too sticky, but keep it soft.
Lightly oil a large bowl and place the dough inside, turning it to coat with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the risen dough to release the air and turn it out onto a lightly floured surface.
Shape the dough into a loaf and place it into a greased 9×5-inch (23×13 cm) loaf pan.
Cover the loaf pan with a towel and let the dough rise again for about 30 minutes, until it has risen just above the edge of the pan.
Bake the bread in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.