Irish Soda Bread

Combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes. Grab a really big mixing bowl (the biggest you have) and add the flour, sugar, baking soda, salt and raisins. Whisk until it's evenly combined and well incorporated. Whisk the non-dairy milk mixture a few times until it's light yellow and curdled. Slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it's wet and dough-like. You may not use all of the liquid.  Knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough. Place dough on a greased cookie sheet or a greased cast-iron skillet (how the Irish do it). Using a serrated knife to make an "X". Bake 30 to 45 minutes @ 425F, until it's golden and cooked thoroughly. Check by pushing a long, wooden skewer or thin chopstick into the center. If it comes out clean, it's done. Also add an aluminum foil tent over top after 20-25 minutes if the top is burning or getting too dark.