Combine the milk with the vinegar or lemon juice and stir to make a plant-based buttermilk.
To a large mixing bowl, add the flour, sugar if using, baking soda, caraway seeds, currants or raisins, and salt. Whisk to combine.
Slowly mix the buttermilk and 2 tablespoons of melted Earth Balance into the flour mixture, stirring with a wooden spoon until it is slightly sticky. You might not use all the buttermilk; you don’t want it as wet as the batter of many quick breads. Don’t overmix.
Shape the dough into a ball. Don’t overwork or it will become tough.
Place the dough on a greased baking sheet. Use a serrated knife to score an X at the center of the dough approximately ¼ inch deep.
Brush the dough with the remaining 2 tablespoons of melted Earth Balance.
Bake for 30 to 45 minutes, until bread is golden and cooked through. Test for doneness by inserting a toothpick. If it comes out clean, it’s done. If not, bake for a few minutes more.
Let cool slightly before slicing.
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