I used unsweetened almond; any milk will do.
unsalted butter, well softened
Combine the dry ingredients in a bowl.
Mix the wet ingredients in a measuring cup.
Pour the wet ingredients into the dry and stir together till the dough starts clumping together. If it's too wet add water, up to 1/3 cup.
Knead on a lightly floured counter for 8 minutes.
Let rise in a lightly oiled bowl until doubled in size, 1 - 2 hours.
Grease a loaf pan (8 1/2x4 1/2 is ideal, but mine was 9x5) while you wait.
Deflate the dough and press into a rectangle about the length of your baking dish.
Roll the dough away from you into a cylinder.
Pinch the ends together and tuck them under, then place the dough into your dish.
Cover and let rise 1 - 1/2 hours, until the dough rises above the lip of your 8 1/2x4 1/2 dish or fills your 9x5 dish.
While the dough is rising make sure your oven rack is in the centre of the oven. Preheat the oven to 350 degrees.
Bake for 35 - 45 minutes, until golden.
Let the dough cool in the pan for about 15 minutes before turning it onto a cooling rack to cool completely, about 3 hours. You can do it! But no one would blame if you want a warm slice right away.
Adapted from America's Test Kitchen's