Vegan sandwich bread

This is the healthiest, easiset and the best sandwich recipe I have come across so far. This bread recipe is a keeper for beginners like me. There are 2 things that I learnt from baking this bread. a)Reduce the oven temperature by atleast 30 to 40 degree C if the recipe is from US.(their oven is entirely different from my OTG) b)Do NOT get tempted to slice the bread as soon as it comes out of oven. Leave the bread alone overnight and then take pictures of it gloriously.(though I knew this before, I implemented it this time. :-))
The bread looked hard from outside, but it was very soft from inside.(almost like the store bought wheat bread) I did not shape the bread properly, so the loaf was not uniform. I made this bread specially to make "bread pudding topped with strawberry compote" the recipe for which I will share in the next post. If you want to try out the pudding right away, do checkout Vaishali's blog..thats where I got the recipe.
Here is the recipe for sandwich bread as adapted from here..

Ingredients to make 1 medium sized loaf as adapted from here
Soy milk: 1 cup(I used the plain one)
Margarine or Oil: 1/8 cup(I used sunflower refined oil) 
Sugar: 1/4 cup + 1/8th tsp
Salt: 3/4 tsp
Lukewarm water: 1/8 cup
Active dry yeast: 1 tsp
All purpose flour/Maida: 1 1/4 cup
Wheat flour/aata: 1 1/2 cup

Procedure
1. In a bowl combine the water, yeast and 1/8th tsp sugar and allow it to sit for 5 to 10 minutes. The yeast will become frothy. (If it doesn't, the yeast isn't active and its not worth proceeding any further.)
2. Take oil, 1/4 cup sugar and salt in another bowl and keep aside.
3. In a separate pan, heat soy milk to scalding. 
4. Pour the milk into oil-sugar mixture.
5. After the soy milk mixture has cooled, add the yeast mixture to it. 
6. Then add 1/4 cup APP flour and beat about 200 times. I did this with a big spoon.Allow to rest for 5-10 minutes. 
7. Add 1 cup each of APP flour and wheat flour and beat well(I did this too with the sppon), then begin to mix with your hands.
8. If the dough is very sticky add the rest of the measured flour or enough to produce a consistency of dough that can be turned out onto a floured board.( I used the granite slab in the kitchen to knead the flour)
9. Knead for 5 to 7 minutes, and put into a well-oiled bowl and let rise for 1 hour. 
10. After 1 hour, punch down and form a loaf. 
11. Place it on an oiled loaf pan and allow to rise for 1/2 hour. 
12. Preheat the oven to 160 degree C(the original recipe called for 190 degree C)
13. Brush the top of the dough with some oil and place the loaf pan in the oven and bake for about 20 minutes or until the top is beginning to brown. (I also inserted a skewer in the centre and checked that it came out clean.)
14. Remove from the oven and allow it to cool completely.

Enjoy the fresh homemade bread with jam, as a sandwich or as bread pudding which I did.