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Recipe for :

Bacon and Chive Loaf

This recipe is published with the permission of the Flour Advisory Bureau.

Since 1956 the Flour Advisory Bureau (FAB for short) has been providing information on all matters relating to and concerning flour and bread in the UK to the public, media, schools, health professionals, the catering, retailing and baking trade.

FAB is also keen to encourage people to eat more bread as part of a healthy, balanced diet. From educational material to issue led PR initiatives, the promotion of bread in all its variety, versatility, vitality and not least the nutritional value has always been a priority for FAB.

More recently FAB has worked with a team of experts and nutritionists to devise the ultimate eating plan. Vitality Eating System is thier new resource and targets women who are interested in either losing or maintaining their weight whilst eating healthily. The system provides consistent, accurate and proven information based on sound science and has been endorsed by the experts and by top TV babe Cat Deeley. Whilst providing a healthy long-term option to faddy and quick fix diets the system focuses upon effective, realistic and practical dietary advice for consumers. Launched on the 2nd June 2005 the Vitality Eating System will help you look and feel great! To order your copy, please email or telephone 020 7493 2521.

If you are looking for information on bread and flour have a look at the FAB web site.

To visit Flour Advisory Bureau web site <click here>


200g (7oz) self-raising flour
Small pinch of salt
40g (1 1/2 oz) butter or margarine
100g (4oz) streaky bacon, chopped (use scissors)
1 x 15ml spoon (1tbsp) chives, chopped
1 egg, beaten
2 x 15ml spoons (2 tbsp) mayonnaise
3 x 15ml spoons (3 tbsp) milk
Salt and pepper


  • Sift together flour and salt.
  • Rub in fat.
  • Fry bacon lightly in its own fat for five minutes.
  • Stir chives and bacon into the rubbed in mixture.
  • Mix in the remaining ingredients to form a soft dough.
  • Turn onto a lightly floured surface and knead until smooth.
  • Place into a greased small (1 lb) loaf tin.
  • Bake in a moderate oven 180°C, Gas Mark 4 for about 1 1/4 hours.
  • Cool in tin for ten minutes before turning on to a wire rack.

Makes 1 loaf

Flour Advisory Bureau