Cream the yeast with 2 tablespoons (3T) of the water.
Dissolve the ascorbic acid in the yeast liquid.
Sift the flour and salt into a warmed bowl and rub in the lard.
Make a well in the centre and pour in the yeast liquid and remaining water.
Work to a stiff dough that leaves the sides of the bowl clean.
Turn onto a lightly floured surface and knead thoroughly until the dough is smooth, elastic and no longer sticky.
Shape into a ball, place in a bowl, cover and leave for 5 minutes.
With the point of a sharp knife, cut a cross on the top of the loaf and glaze with milk.
Place on a baking sheet and put inside a lightly oiled polythene (plastic) bag.
Leave in a warm place until doubled in size, about 45-50 minutes.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 45-50 minutes or until the loaf sounds hollow when tapped underneath.
Cool on a wire rack.