Savoury Wiltshire Teabread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz rindless streaky bacon, finely chopped
  • 4 sticks celery, chopped
  • 1 small onion, skinned and grated
  • 1lb self-raising flour
  • ¼ level teaspoon salt
  • Pepper
  • 2oz dripping
  • 2 level tablespoons chopped parsley
  • ½ pint milk less 2 tablespoons
  • 1 egg


    Place finely-chopped bacon in a pan and fry gently for two minutes. Add chopped celery and grated onion and fry gently for five minutes. Cool. Sift together the flour, salt and pepper and rub in the dripping until the mixture resembles fine breadcrumbs. Stir bacon mixture into flour with the parsley. Beat together the milk and the egg and stir into the flour. Knead very lightly on a floured surface, shape into a rectangle and place in a greased 2-lb loaf tin. Bake at 375°F, 190°C, gas mark 5 for one hour. Remove from the tin and serve sliced, warm or cold, with butter.