Pour the bread flour into a large mixing bowl.
Add the salt and caster sugar to one side of the bowl.
On the other side of the bowl, add the yeast.
Add the margarine to the bowl.
Slightly warm up the plant-based milk in the microwave until luke-warm. In this recipe, I used soy milk. Then, add most of the milk to the bowl. If you find the dough is a bit too dry, then you can add the rest of the milk.
Using *clean* fingertips, mix the dough together. If you’re unsure about any of these steps, don’t forget you can watch a step-by-step video guide on our Instagram stories.
Lightly grease your work surface with olive oil to create a non-stick surface.
Carefully tip the shaggy dough onto the work surface and knead the dough for 5-10 minutes.
To knead, use your non-dominant hand to hold onto the bottom of the dough. With the heel of your dominant hand, push the top of the dough away from you in one movement, tearing the dough. Fold the dough in half towards you and give it a quarter turn. Continue kneading for about 5-10 minutes.
The dough is very sticky to begin with, it’ll stick to the board and to your hands quite a bit! However, keep kneading and by about 4-5 minutes, you’ll notice the dough becomes much smoother, sticks less and almost forms a soft skin.
Once you’ve finished kneading, form the dough into a ball and set aside.
Lightly grease a large bowl with olive oil and place the dough in the bowl. Cover the bowl with a tea towel and allow it to prove at room temperature for an hour.
Once the dough has risen, lightly dust your work surface with flour.
Turn out the dough onto your work surface. Lightly dust the stickier side of the dough with some flour.
Then, using clean fingers or knuckles, gently press out the dough into a circular shape. Use your fingers and knuckles to lightly indent the dough all over, pressing out some of the air.
Next, fold both sides of the dough into the centre. This will create a cone-like shape. Flatten the dough again using your fingertips or knuckles. Check the dough isn’t sticking to your work surface – if it is, you can lightly dust underneath the dough with some more flour.
Aim to make the base of the folded dough nearest to you roughly the same size as the length of your loaf tin. Roll over the top of the dough, using your fingers to press down the roll into the dough.
Before you make the next roll, use your thumbs to slightly push the dough away. Continue to roll the dough all way down, rolling then pushing away with your thumbs, rolling, pushing away…until the dough is fully rolled up. Once you reach a loaf-like shape, roll the dough back and forth slightly to seal the seam at the base.
Next, use a serrated knife to create 4-5 slashes across the top of the dough.
Lightly oil your loaf tin and place the loaf inside, seam-side down. To achieve a rustic look, sprinkle some flour over the top of the dough. Cover the loaf with a tea towel and allow it to rise for a further hour in a warm place.
Preheat the oven to 210°C/410°F.
Place the loaf tin in the oven for 25 minutes.
Remove the loaf tin from the oven and allow the bread to cool for about 30 minutes.
Serve and enjoy!