Summer Vegetable Bread Abm

• 3/4 cup vegetables julienned
• 2 1/4 teaspoons yeast, active dry
• 178 cups bread flour
• 3/4 cup whole wheat flour
• 3/4 cup bran
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons soy sauce, tamari
• 1 cup water

1. Cut vegetables by hand or food processor 30 minutes in advance.
2. Drain on paper towels or in colander.
3. Bring all ingredients except vegetables to room temperature and pour into bakery, in order.
4. Set "baking control" at 10 o'clock.
5. Select "white bread" and push Start.
6. Add vegetables at beep.
7. When squash comes into season, this vegetable bread can make use of it immediately, for consuming that day, or the bread can be frozen.
8. In hot and humid weather, use 18 cup less water.

vegetables, yeast, bread flour, whole wheat flour, bran, sugar, salt, vegetable oil, soy sauce, water

Taken from recipeland.com/recipe/v/summer-vegetable-bread-abm-35426 (may not work)