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Is it possible to make French bread with soy products?

I have this recipe for French bread that I use all the time, and I wanted to do something for a family event. I have two relatives who are lactose intolerant. Do you think it is working with soy milk? I am afraid that the dough does not rise or something else will go wrong. Anyone ever tried that?

French bread (baguette) generally require no milk, unless you are in the milk of pain, which is a bit smoother. In any case, the bread should increase fine, if you add a teaspoon of sugar or so when the yeast is dissolved. For the mass yeast digests the sugar free alcohol and carbon dioxide (which creates gas bubbles in the dough). Soy milk has nothing to inhibit the yeast, then it should go. (As for taste, you)

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