Muffuletta Bread

In a 2-cup 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 tablespoon at a time, processing just until
blended. If dough is too sticky, add more flour, 1 or 2 tablespoons 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 a 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 centre of oven. Preheat oven to 425F. Remove plastic wrap.
Bake loaf in centre of preheated oven 10 minutes. Reduce heat to 375F; bake
25 minutes. The loaf is done when it sounds hollow when tapped on bottom.
Cool completely on a rack before slicing. makes 1 loaf.