Recipe
for :
 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 FAB@nabim.org.uk
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>
Ingredients
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
Method
- Sift
together flour and salt.
- 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
www.fabflour.co.uk
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