Sieve together the flour and salt and rub in lard. Dissolve the sugar in the water and sprinkle the dried yeast on top. Leave for about 10 minutes or until frothy. Add to the flour and work the mixture to a firm dough which leaves the sides of the bowl clean. Turn on to a lightly floured working surface and knead well for about 10 minutes. Put into a lightly oiled polythene bag, tie loosely and leave to rise until double its original size. Turn dough on to a lightly floured surface and flatten to knock out all the air bubbles. Knead the dough until firm. Divide the dough into 4 pieces. Roll 3 pieces into strands about 20 inches long and join together at one end. Place on a greased baking sheet and plait loosely, tucking the ends underneath. Brush with the beaten egg. Divide the remaining piece of dough in half and roll into strands about 18 inches long. Join the strands together at one end and twist loosely. Lay this twist along the centre of the plait, tucking the ends underneath. Brush with beaten egg. Put into a lightly oiled polythene bag and leave to rise until double its original size. Bake in a very hot oven, 450°F., Gas Mark 8, for 30–40 minutes.