A good sandwich bread - slightly denser, with flavors that work well with sandwich fillings. Because Canadian all-purpose flour is higher protein than is flour in the US, I used bread flour, but also subbed some whole wheat white in for some of the regular flour. I used my bread machine, adding all of the ingredients except the sun-dried tomatoes at the beginning. The caramelized onions contributed a brown color to the bread, The zucchini and carrot are not discernable, but contributed a moist texture. I added the tomatoes towards the end of the cycle, so they are visible. I shaped part as rolls and part as a loaf for a bake sale.