In a small bowl, add the warm water and sprinkle the yeast on top and add the sugar. Gently give it a stir and let it proof (5-10 minutes until foamy).
In a stand mixer, using the dough hook, mix all the ingredients together. Add the proofed yeast and about another 1/2 cup of water, adding the water slowly just until the dough comes together. *You could also do this by hand in a large bowl using a wooden spoon to stir all the ingredients together.
When dough is ready, turn mixer off and remove the the dough hook. Turn the dough out onto a bread board (or a clean counter) and knead until smooth.
Brush another large bowl with 2 teaspoons of a mild flavored oil (coconut oil would work great for this recipe).
Form the dough into a ball and place into the oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
Cover with a towel or plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
When dough has doubled in size, grease a loaf pan (you could use a vegan butter stick to keep this vegan/dairy-free, or use butter. I like to line my loaf pan with parchment paper and spray with baking spray). Remove the dough after the rising and form into a loaf (8" x 4" x 4").
Place into the prepped loaf pan, cover with a towel, and allow it to rise another 45 minutes.
Just before the dough is ready, preheat the oven to 375F-degrees. Place the loaf pan into the oven and bake for 40-45 minutes, or until a thermometer reads 180F-degrees internally.
Remove from the oven and allow to sit on a rack for 10 minutes before turning it out of the pan. Allow to cool completely before cutting into it.