Step 1
Combine yeast and 1/3 cup almond milk in the bowl of a stand mixer and let sit for 5 minutes.
Step 2
Add all-purpose flour mashed avocados 2 tablespoons almond milk sugar and salt to the yeast mixture and mix on low speed until combined. Add bread flour and mix well until blended. Knead on medium-low speed until dough is smooth and elastic 8 to 10 minutes; dough will appear sticky but it will not stick to fingers.
Step 3
Add vegan margarine to the dough and knead on medium-high speed until incorporated about 1 minute. Transfer dough to an oil-coated bowl cover with plastic wrap and set in a warm place until doubled in size about 1 1/2 hours.
Step 4
Punch dough down cover and let rise again for another 2 hours.
Step 5
Combine olive oil and salt in a small bowl.
Step 6
Divide dough into 4 equal portions and shape each into a smooth ball. Coat a 9x5-inch loaf pan with cooking spray. Place dough balls into prepared pan and brush with about 1/2 the oil mixture reserving the rest. Cover loosely with oiled plastic wrap and let rise until loaf fills the pan and mushrooms over it about 1 hour more.
Step 7
Preheat the oven to 375 degrees F (190 degrees C).
Step 8
Brush remaining oil mixture on top of the loaf.
Step 9
Bake in the preheated oven until golden brown about 30 minutes.