Step 1

Mix ½ c. water, yeast and sugar.  Set aside.

Step 2

Add shortening and salt to 2 c. hot water; cool until lukewarm.  Add yeast mixture then gradually add flour until soft dough.

Step 3

Knead until smooth, about 10 to 12 minutes.  (I use my Bosch mixer to do this.)

Step 4

Place in greased bowl, cover with damp cloth, let rise until doubled.

Step 5

Divide in half.  Grease a baking sheet and sprinkle with cornmeal.

Step 6

Shape loaves into narrow rolls, the length of the sheet. Slash top several times with sharp knife.  (I do this about 4 different spots across the loaf.)

Step 7

Brush with egg white/water mixture.

Step 8

Let rise until double.

Step 9

Bake at 375° for 30 minutes or until lightly browned, brushing with egg white/water mixture after 15 minutes of baking.