In a large bowl or the bowl of the stand mixture, combine flour (s), yeast, salt and sugar, Whisk to combine.
Add lukewarm water, milk and the onion mixture.
Mix and knead until a smooth, soft and satiny dough is formed, about 8 minutes on the machine, 10~12 minutes by hand.
Place the dough in a greased bowl, cover and let rise for 1 hour or until doubled in volume.
Remove the dough onto a lightly floured surface, gently deflate the dough and flatten it into a rectangle. Roll into a tight log and pinch the edges.
Place the log into a lightly greased 9"x5" baking pan and flatten slightly to fill the pan. Cover with a lightly greased plastic wrap and allow to rise for 1 hour or until the dough crests 1" over the rim of the pan.
Preheat the oven to 375°F.
Brush the top of the dough with almond or oat milk and bake for 35~40 minutes or until the bread is golden brown on top and sounds hollow when tapped.
Remove from the oven and cool for 5 minutes.
Then invert it over a wire rack and cool completely before slicing.