- 1 jar Zigeuner salad (530 g, drained 300 g)
- 1 tbsp. olive oil
- 500 g Küchenmeister Ciabatta Mix
Drain the salad, however do no throw away the liquid. Knead together 330ml of the salad liquid, olive oil and baking mix for ca. 10 minutes. Shortly before the end of the knead-time, knead in the salad. Cover the dough and leave it to rise for 30 minutes.
Place the dough in a greased loaf pan, or shape the dough into a loaf shape and place it on a lined baking sheet. Cover the dough, and leave it to rise in a warm place for ca. 30-45 minutes, or until the volume has doubled.
Preheat the oven (conventional 230°C / fan 210°C). After 10 minutes reduce the temperature by 30°C and bake the loaf for ca.45 minutes. Remove the bread from the oven, and place it on a wire rack to cool.