Mix Milk (or Milk alternatives) and Vinegar thoroughly. Leave 5 min and set-aside.

In a large mixing bowl, using a whisk to sift all dry ingredients together.

Add the wet mixture from step 1 to the dry mixture from step 2.

Fold the mixture over until well combined.

Rest the dough at room temperature for 15 min. This helps even out the dough's consistency.

Place a rack in middle of oven, and preheat oven to 350 ℉ (180 ℃)

Place parchment paper or spray non-stick cooking oil on a baking sheet or pan.

Dust your hands with some all-purpose flour and take out the dough from the mixing bowl. Shape the dough like a large ball; then, put it on the baking sheet from step 7.

Cut the top in the shape of a cross with a sharp knife. The depth should be about 1/3 of the way into the loaf.

Bake 45 min at 350 ℉ (180 ℃) or until the crust turns golden brown. Adjust bake time based on your oven.

Tip: Tap the bottom. If the sound is light and lively the bread is fully baked.

Transfer to wire racks; cool completely.

Slice and serve. Great paring with soup, or as a snack with a bit of jam!