Is that a real recipe?

yup, that is what Husband asked me last night! I would be insulted if it wasn't for my tendency to veer from recipes. I made vegetable filled bread for the IWC coffee held at my neighbor's house this morning.
I indignantly informed him that it was indeed a real recipe, that I was making a savoury bread, thank you very much! Then proceeded to adapt it and make it my own.
Actually, I was out of onions, zucchini and tomatoes. Even if I had them I had decided not to include the tomatoes and onions because I was pretty sure that one of "the girls" is allergic.
If you already know how to make bread this should be easy, so I am just going to hit the high spots.
In a large pan saute in oil until soft:

• 1 eggplant diced into quarter inch cubes,
• 3 large cloves of garlic minced,
• 6 large mushrooms, diced
• 1 carrot peeled and diced.
• 1 jalapeño seeded and diced

Remove from the pan to another container. Set the container in cold water to cool. When cool, toss the vegetables with half a cup all purpose flour. This keeps the veggies from sinking down in the bread and from sticking together.

For the bread dough:

• 1 cup whole wheat flour
• 3 to 4 cups general purpose flour
• 1 tablespoon yeast
• 3/4 cup warm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon dry thyme
• 1 teaspoon dry tarragon
• 1/4 cup dried basil
• 1 tablespoon olive oil
• 1/2 cup mayonnaise
• 1 cup grated cheese (I used Costco Mexican blend)
  

In a large bowl dissolve the yeast in the warm water along with the sugar. Reserving the general purpose flour, add the rest of the ingredients to the bowl. Mix well.While using the dough hook (or kneading by hand) add the reserved flour a cup at at time to dough until it's smooth. Incorporate the vegetables into the dough, add more flour if necessary, you want a smooth dough not a wet one.
Once the dough is kneaded enough place it in a greased bowl to rise until double in size. About an hour. Once the dough has risen, punch it down, form it into a round loaf and place on a greased cookie sheet to rise again for about 30 minutes.
Bake in a pre-heated 350ºF oven for 45 minutes. Remove from the sheet and let cool on a wire rack. Let it cool completely before you cut into it.