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