Warm water, milk, and 1/4 tsp sugar in a small sauce pan until water mixture is lukewarm. Test the water/milk mixture on your wrist. The mixture should be like bath water you would put an infant in. Add yeast and mix until dissolved. Set aside for 5 minutes to allow yeast to activate.
Meanwhile mix flour, salt and sugar into a bowl omitting ¼ cup of the flour. Add grape seed oil and yeast mixture. Mix until a ball forms with a spoon. Use your hands to finish mixing the dough once you find it difficult to stir. If the dough seems too wet add the remaining 1/4 cup of flour.
Knead dough for about 20 minutes on a lightly floured surface until the dough becomes smooth and bounces back when gently pressed.
Grease a large bowl with grape seed oil and place dough inside the bowl. Brush exposed areas of dough lightly with grape seed oil to prevent it from drying out. Cover bowl with wax paper* that has been lightly oiled and allow to rise for 1 hour or until dough doubles in size.
Grease 2 standard loaf pans with grape seed oil and set aside.
Punch down dough to release air and divide dough into 2 equal parts. Shape each dough loaf with hands into 6x8 inch rectangle. Roll dough into a cylinder pinching the seams and tuck seams underneath. Place each loaf into a loaf pan.
Allow loaves to rise for about 30 minutes to 1 hour or longer. Dough should rise about 1/2 inch to 1 inch above loaf pan. I do not recommend covering the dough during this rise as anything covering it could get stuck and make your dough deflate when you remove the covering.
Preheat oven to 375° Fahrenheit. Bake loaves for 35 minutes and place on a cooling rack.
Use a pastry brush to grease both loaves with vegan butter for a softer crust. If you want the crust to be crisp omit this step.
Cool loaves on a cooling rack for 10 minutes. Finally, remove loaves from pans and cool completely before slicing.