Kalamata Olive Bread With Oregano |
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Prep Time: 20 Minutes Cook Time: 48 Minutes |
Ready In: 68 Minutes Servings: 4 |
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My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup low-fat buttermilk |
2 tablespoons butter, melted |
2 large egg whites |
1/4 cup pitted kalamata olive, chopped |
1 tablespoon chopped fresh oregano |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
3. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
4. Combine buttermilk, butter, and egg whites, stirring with a whisk.
5. Add buttermilk mixture to flour mixture, stirring just until moist.
6. Fold in onion, olives, and oregano.
7. Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
8. Cool 10 minutes in pan on a wire rack; remove from pan.
9. Cool completely on wire rack.
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