When this batter is made with the greater amount of sugar and buttermilk and baked in a loaf pan, it becomes a fine crusty tea bread that stays moist for three to four days.

Preheat the oven to 375°F for a round loaf, 350°F for a tea bread. Grease a large baking sheet or a 9 × 5-inch loaf pan.

Whisk together thoroughly in a large bowl:

Stir in:

Whisk together in another bowl:

Add the buttermilk mixture to the flour mixture and stir just until the dry ingredients are moistened. The batter will be stiff but sticky. Scrape the batter onto the baking sheet in a mound 6 to 7 inches in diameter, or scrape it into the loaf pan and spread evenly. For the round loaf, use a sharp knife to slash a large “X” about ½ inch deep on top of the batter. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes for the round loaf, 45 to 50 minutes for the tea bread. Transfer the round loaf to a rack to cool completely before serving. Or, for the tea bread, let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.