Warm up 114g of milk (or water) to 95-115 degrees, add the maple syrup and combine before adding in the yeast. Let sit for at least 10 minutes so it can proof. Skip this step if you are using instant yeast.
While waiting for the yeast to proof, gather your other ingredients. Mix the flour and salt.
Add the oil and 114 g of milk to the bottom of the bread machine pan and then add in the dry ingredients. Next add in your proofed yeast mixture.If using instant yeast, add all of the milk to the bottom of the pan, and sprinkle the yeast on top of the flour.
Set your bread machine to the dough setting and close the lid. In about 30-60 seconds you should be able to tell if you need more milk added. Slowly add in more milk as needed, 1/2 tbsp at a time. When the dough looks hydrated enough (not soggy and not crumbly), you are free to leave the rest up to the machine.
After the bread machine is done the dough cycle, flour a clean surface on your counter and place your dough and deflate.
Use a rolling pin to roll out into a rectangle. The dimensions are up to you, but I suggest 9'X12". Next you will roll the dough into a loaf, making sure the seam is on the bottom.
Now you will score your loaf and cover with a clean tea towel to rise for about 20-30 minutes.
with 10-14 minutes before baking time, preheat your oven to 375.
When loaf is ready to bake, bake at 375 for 20 minutes on the middle rack.
Cool on a cooling rack until completely cooled. Enjoy!