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Ingredients
| olive oil: 1 Tbl |
| onions (chopped): 1 cup (finely chopped) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| low fat buttermilk: 1 cup |
| salted butter: 2 Tbl (melted) |
| eggs: 2 (whites, large) |
| kalamata olives: 1/4 cup (pitted//chopped) |
| fresh oregano (leaves): 1 Tbl (chopped) |
| cooking spray |
Kalamata Olive Bread With Oregano
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
48 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- Cool 10 minutes in pan on a wire rack; remove from pan.
- Cool completely on wire rack.