Combine the milk and vinegar in a small bowl. Let the mixture rest for about 10 minutes to curdle, which creates a soured milk that helps the bread rise.
Step 1: Preheat your oven to 400°F (200°C). Grease a baking sheet to avoid sticking when baking.
Add the flour, sugar, baking soda and salt to a large mixing bowl and whisk until evenly mixed. Pour in the soured milk a little at a time, stirring with a fork until the dough starts to form and cohere.
Place the dough on a floured surface. Lightly knead it, forming a round loaf. Just don’t overwork the dough, or it will be dense bread.
Transfer the shaped dough to a prepared baking sheet. Using a very sharp knife, score an “X” on the top of the loaf. This scoring method permits steam to escape and assists in keeping the bread shape when it’s baked.
Place the loaf in the preheated oven and bake about 45 minutes, until the crust has browned and the bottom sounds hollow when tapped. Cool the bread briefly before slicing and serving.
