Summer Vegetable Bread

Serves 24 Breads

3/4 cup Vegetables julienned bell zucchini yellow sq
2 1/4 teaspoons Yeast
1 7/8 cups Bread flour
3/4 cup Whole wheat flour
3/4 cup Wheat bran
1 1/2 tablespoons Sugar
1 teaspoon Salt
1 1/2 tablespoons Oil
1 1/2 tablespoons Soy sauce
1 cup Water Cut vegetables by hand or food processor 30 minutes in advance. Drain on paper towels or in colander. Bring all ingredients except vegetables to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push
Start.
Add vegetables at beep. When squash comes into season, this vegetable bread can make use of it
1 immediately, for consuming that day, or the bread can be frozen. In hot & humid weather, use 1/8 c less water.