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In am ixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled. Turn onto a floured surface. Divide in half; let rest for 10 minutes. roll each half into a 10x8-inch rectangle. roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. cover and let rise until doubled, about 45 minutes. With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400 for 20-30 minutes or unti llightly browned. Cool on wire racks.
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