Kalamata Olive Bread with Oregano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A Greek salad and Pork Chops Oreganata go well with this fragrant loaf, though simply buttered slices will also satisfy. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
9 ounces all-purpose flour (about 2 cups) |
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 olives, 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. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.
4. Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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