Basil and Sun-dried Tomato Bread  

1 1/4 cups warm water
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable shortening, melted
1 1/2 teaspoons salt
3 1/2 cups all-purpose or bread flour
1 large egg, beaten
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes (cut into small pieces)
Pour warm water (105° to 115°F) into a large bowl; sprinkle yeast over top. Stir in sugar, shortening and salt. Add flour, 1/2 cup at a time, until mixture forms a soft dough. Add sundried tomatoes and dried basil. Knead until smooth, about 5 minutes; leave covered with a kitchen towel in a warm place; allow to rise for at least 60 minutes or until doubled in bulk.
Preheat oven to 350°F. Meanwhile generously grease a 9 x 5 x 3-inch loaf pan; punch down to press out air; place in pan. Allow to rise for about 60 minutes or until doubled in bulk.
Slash the top diagonally in two or three places, brush with egg, sprinkle with sesame seeds.
Bake for 30 minutes or until golden brown. Bread will make a hollow sound when tapped.