| 1 | In a 2-cup measuring cup, combine water and sugar. |
| 2 | Stir in yeast. |
| 3 | Let stand until foamy, 5 to 10 minutes. |
| 4 | In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. |
| 5 | Add yeast mixture. |
| 6 | Process until dough forms a ball, about 5 seconds. |
| 7 | Stop machine; check consistency of dough. |
| 8 | It should be smooth and satiny. |
| 9 | If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. |
| 10 | If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. |
| 11 | Process 20 seconds to knead. |
| 12 | Lightly oil a large bowl, swirling to coat bottom and sides. |
| 13 | Place dough in oiled bowl; turn to coat all sides. |
| 14 | Cover bowl with plastic wrap. |
| 15 | Let rise in a warm, draft-free place until doubled in bulk, about 1-?hours. |
| 16 | Lightly grease a baking sheet. |
| 17 | When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. |
| 18 | Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. |
| 19 | Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. |
| 20 | Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. |
| 21 | Place rack in centre of oven. |
| 22 | Preheat oven to 425°F. |
| 23 | Remove plastic wrap. |
| 24 | Bake loaf in centre of preheated oven 10 minutes. |
| 25 | Reduce heat to 375°F; bake 25 minutes. |
| 26 | The loaf is done when it sounds hollow when tapped on bottom. |
| 27 | Cool completely on a rack before slicing. |
| 28 | Makes 1 loaf |
