Combine in a small bowl the water, salt, yeast and sugar. Add the shortening and let proof. Sift the flour into a large bowl.
Make a well in the center and gradually add liquid, stirring constantly. Stir with a wooden spoon until the dough starts to leave the sides of the bowl. Turn out and knead for 10 minutes.
Place the dough in a lightly greased bowl and cover with a clean tea towel and let rise about 1 ½ hours. Punch dough down and let rise again for 30 to 45 minutes. Punch down and let rest for 10 minutes.
Turn the dough onto a floured board and roll into a 15x10 inch oblong. Roll up tightly toward you, beginning with the wide side. With a hand on each end, roll the loaf back and forth to taper the ends and lengthen the loaf.
Place diagonally on a greased and cornmeal – sprinkled cookie sheet. Slash at 2-inch intervals and let rise uncovered for about 1 ½ hours. Place in 425 F oven.
For the first 15 minutes, spray with a fine mist of water every four minutes. Reduce heat to 350 F and bake 20 minutes longer. The loaf should be golden brown and slide off the sheet easily.
