I modeled this on a fancier Irish Soda bread, made in much larger lots.
This is a more plain bread, made a bit more roughly. Only flour, soured milk, oil and salt.
1 cup all purpose flour
1/4 cup evaporated condensed milk, reconstituted to 1/2 cup
1 & 1/2 tsp vinegar
1/2 tsp. salt.
1/2 tsp baking soda
In a mixing bowl, whisk together the flour, salt, and soda.
In a measuring cup, reconstitute the milk to make 1/2 cup. Add the vinegar and stir.
Pour about 3 oz. of the liquid into the dry and mix with a spoon.
If you need more, add more liquid in small amounts until you have a loose dough.
Dust the counter or table top work surface with flour. Put the doughball on it, and knead it for just a few times. No more than ten. A too wet dough will pick up the flour it wants. When it is a nice texture, form a small round loaf, put it in an oiled cast iron skillet, cut a cross in the top, and place it in a 425 F oven for 20 minutes, then turn it down to 350 F for 10 minutes.
This makes a very neutral flavor (i.e. kind of bland). Fine as a bread with flavored beans. You can also add a tsp of sugar for a sweeter bread and even put some raisins or dried fruit in it. I like salt, so may try increasing salt by half.
It looked very nice, like it ought. But no photo… it didn’t survive the taste test ;-) Maybe tomorrow.