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1
Combine yeast and 1/2 cup warm water in a small mixing bowl. Let stand 5 minutes.
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2
Combine remaining warm water, sugar, and salt in a large mixing bowl; stir until sugar dissolves. Add shortening and yeast mixture, mixing well. Gradually add flour, stirring until dough leaves sides of bowl. Let rest 10 minutes.
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3
Work through dough with a large spoon for 1 minute; repeat procedure 4 additional times at 10 minute intervals. (Cover bowl during intervals.)
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4
Turn dough out onto a lightly floured surface; divide into 2 equal portions. Cover and let rest 10 minutes.
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5
Roll each portion into a 12- x 9-inch rectangle. Roll up each rectangle jellyroll fashion, starting at long end. Pinch seams and ends together to seal. Place loaves, seam side down, in 2 heavily greased baguette pans sprinkled with cornmeal. (Baking sheets may be used in place of baguette pans.)
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6
Cut 6 diagonal slashes, 3/4- inch-deep, in top of each loaf. Let rise in a warm place (85u00b0), free from drafts, 1 1/2 hours or until doubled in bulk. Combine egg white and 1 tablespoon water; brush on loaves. Sprinkle with sesame seeds. Bake at 400u00b0 for 30 minutes or until loaves sound hollow when tapped. Remove bread from pans or baking sheets immediately. Cool on wire racks.
