method
1. Mash the yeast with a little of the water, then stir in the rest of the water with the crushed ascorbic acid tablets. Whisk with a fork until dissolved.
2. Sift the flour, salt and sugar into a bowl. Rub in the fat until the mixture resembles breadcrumbs. Make a well in the centre and pour in the yeast mixture. Gradually draw the dry ingredients into the liquid with a wooden spoon and mix until the dough leaves the side of the bowl. Use your hands to amalgamate the dough into a ball.
3. Knead until the dough is smooth and elastic - about 10 minutes (or 4 - 5 minutes with the dough hook of an electric mixer). Leave, covered, to rise in a warm place for 5 - 10 minutes.
4. Punch back the dough and knead for 1 minute. Divide into portions and shape into loaves. Place in three 1 pound greased loaf pans, or one 2 pound loaf tin and one 1 pound tin, then put in greased plastic bags and allow to rise for 45 minutes.
5. Heat the oven to 230°C (450°F). Bake the bread for 30 - 35 minutes or until it is golden and well risen. Turn out onto a wire rack to cool.
Cooking time: total 1 hour 40 minutes
