Two rival bakery factions faced off to prove their loaf is the upper crust at an annual village day in Chorleywood.

In July 1961 the British Baking Industries Research Association discovered the Chorleywood Bread Process, which is now used to produce about 80 per cent of the loaves we buy.

Members of the Real Bread Campaign argue that the extra yeast, enzymes and chemicals required to make the bread in a shorter time scale could affect our health.

During Chorleywood Day on Saturday, members of the Real Bread Campaign took a CBP loaf for its “long-overdue retirement” at Beaumont House Care Home.

Chris Young, from the campaign, said ‘This was a great fun way to get across a serious message: that after half a century, the additive-laced, no-time factory loaf has had its day.

“We believe that the true costs, hiding behind what at the till might appear to be a low price tag, are too high.”

Gordon Polson, director of the Federation of Bakers and other representatives of the wrapped and sliced baking industry were also at the event, singing the praises of the Chorleywood loaf.

Visitors to the annual day were given a blind taste test between a factory loaf, and one from a Chorleywood bakery, and more than 72 per cent said that they preferred the taste of the real bread.

However, studies by the federation suggest that by buying a sliced loaf, one in ten adults save up to ten minutes every day, or 43 hours every year.

The federation has even gone as far as recruiting the help of cooking heavyweight Anthony Worrall Thompson to its cause.

The celebrity chef said: “Whilst it’s great that there is so much choice, sliced bread is the first choice for families who are looking for a versatile and healthy foodstuff.

“Toast it to make a quick breakfast, use it to make sandwiches, or as an ingredient in puddings. There are so many different ways to enjoy bread.”