Dissolve yeast in 1/4 cup lukewarm water. Set aside to activate the yeast.
In a bowl, combine the remaining water, sugar and the activated yeast mixture.
In another bowl, mix together salt and half of flour. Add the wet mixture.
Mix well then transfer to a floured surface and knead until smooth and elastic.
Adding remaining flour alternately with the shortening.
Knead dough by hand for about 20-30 minutes until smooth and elastic. If using a stand
mixer, use dough hook attachment and knead the dough for 15-20 minutes.
Place the ball of dough in a greased bowl, and cover it with a damp cloth or plastic wrap.
Let it rise until it doubles in size.
Punch dough to remove air pockets and divide into two portions.
Form into baston then roll in breadcrumbs. Cover again the dough and let it rest for a while,
then cut as desired. Roll again in breadcrumbs if needed.
Arranged cut doughs on baking sheet about 1-2 inches apart, proof or rest again until double in size.
Bake in a preheated 375°F/190°C oven for 20-25 minutes or until desired brownness is achieved.