Ingredients
1
cup of warm water (110 degrees)
2
tbsp. of vegetable shortening
1
package active dry yeast (about 1 tbsp.)
Directions
1.
In a 2-cup of glass measuring cup, combine water and sugar.
2.
Stir in yeast. Let stand until foamy, 5 to 10 minutes.
3.
In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening.
5.
Process until dough forms a ball, about 5 seconds.
6.
Stop machine; check consistency of dough. It
7.
should be smooth and satiny.
8.
If dough is too dry, add more warm water, 1 tbsp. at a time, processing just until blended.
9.
If dough is too sticky, add more flour, 1 or 2 tbsp at a time, processing just until blended.
10.
Process 20 seconds to knead.
11.
Lightly oil a large bowl, swirling to coat bottom and sides.
12.
Place dough in oiled bowl; turn to coat all sides.
13.
Cover bowl with plastic wrap.
14.
Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
15.
Lightly grease a baking sheet.
16.
When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface.
17.
Form dough into round loaf about 10 inches in diameter. Place on greased baking sheet.
18.
Sprinkle top of loaf with sesame seeds, press seeds
19.
gently into surface of loaf.
20.
Cover very loosely with plastic wrap.
21.
Let rise until almost doubled in bulk, 1 hour.
22.
Place rack in center of oven.
23.
Preheat oven to 425 degrees.
25.
Bake loaf in center of preheated oven for 10 minutes. Reduce heat to 375 F, bake 25 minutes.
26.
The loaf is done when it sounds hollow when tapped on
28.
Cool completely on a rack before slicing. Makes 1 loaf.
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