In the bowl of your stand mixer, add the warm water and gently whisk in the sugar and yeast. Allow to rest for 5 minutes, until foamy.
Meanwhile, in a medium-sized bowl, whisk together the flour with the salt. Use your fingers to work the shortening into the flour.
With the dough attachment in place, turn the mixer on medium-low. Slowly add the flour mixture, stopping once or twice to scrape down the sides with a rubber spatula. After a minute or two, the dough should start to come together. A ball of dough won't form, but it will start to form a rough (or shaggy) dough.
Remove the dough from the bowl and form into a rough ball in the palms of your hands. Place the dough on a lightly floured surface. Use the palms of your hands to knead the dough for 10 minutes, until it becomes soft and pliable. Alternatively, knead the bread with the dough attachment in your mixer for 7 to 8 minutes.
Take the dough and use your fingers to smooth it into a ball. Add 1 or 2 tbsp olive oil to a bowl. Add the ball of dough to the bowl and turn to coat it with oil. Cover with plastic wrap and place in a warm, non-drafty area for 90 minutes, until it has doubled in size.
Transfer the risen dough to a lightly floured surface and use your hands to form a 9-inch disc. (The dough will expand to 10 inches as it rises and then bakes).
Spray a little water with a spray bottle (or your fingers) over the top of the dough. Sprinkle the sesame seeds all over the top. Transfer the dough to a baking pan that has been lined with parchment paper and lightly sprayed with cooking oil. Cover with a kitchen towel, and place in a warm, non-drafty area for 60 to 90 minutes.
Preheat your oven to 425°F.
Make an egg wash by mixing together the lightly beaten egg with two tbsp of water. Brush all over the surface of the bread dough.
Place in the oven and bake for 10 minutes. Lower the oven temperature to 375°F and bake for another 15 to 20 minutes. Once the bread is golden on top and hollow-sounding when tapped, it's done. Let cool on a rack. Use a serrated knife to cut the bread in half, starting just above where the loaf is beginning to dome.