Ingredients:
1 cup warm water (110°F.)
1 Tbsp sugar
1 pkg active dry yeast (about 1 Tbsp)
about 3 cups bread flour
1-1/2 tsp salt
2 Tbsp vegetable shortening
sesame seeds

Method:
In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand 
until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, 
combine 3 cups flour, salt, and shortening. Add yeast mixture. Process until 
dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It
should be smooth and satiny. If dough is too dry, add more warm water, 1 Tbsp at 
a time, processing just until blended. If dough is too sticky, add more flour, 1 
or 2 Tbsp at a time, processing just until blended. Process 20 seconds to knead.

Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled 
bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, 
draft-free place until doubled in bulk, about 1 1/2 hours.

Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; 
turn out onto a lightly floured surface. Form dough into round loaf about 10 
inches in diameter; place on greased baking sheet. Sprinkle top of loaf with 
sesame seeds; press seeds gently into surface of loaf. Cover very loosely with 
plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center
of oven.

Preheat oven to 425°F.  Remove plastic wrap. Bake loaf in center of preheated 
oven for 10 minutes. Reduce heat to 375°F, bake 25 minutes. The loaf is done 
when it sounds hollow when tapped on bottom.

Cool completely on a rack before slicing.