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. Posted by Rich Harper in Intercook
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|Serving Size: 1 Serving (1492g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 468 (9%)|
|Amt Per Serving||% DV|
|Total Fat 51.9g||69 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 17g|
|Cholesterol 0mg||0 %|
|Sodium 73.7mg||3 %|
|Potassium 3129.8mg||82 %|
|Total Carbohydrate 1044.2g||307 %|
|Dietary Fiber 52.1g||208 %|
|Sugars, other 992.1g|
|Protein 193.2g||276 %|
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Calories per serving: 5464
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