- Calories 133
- Caloriesfromfat 0.0%
- Fat 4.6g
- Satfat 1.8g
- Monofat 2.2g
- Polyfat 0.4g
- Protein 3.8g
- Carbohydrate 18.8g
- Fiber 0.8g
- Cholesterol 6.7mg
- Iron 1mg
- Sodium 302mg
- Calcium 39mg
Kalamata Olive Bread with Oregano
A Greek salad and Pork Chops Oreganata go well with this fragrant loaf, though simply buttered slices will also satisfy.
How to Make It
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.
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.
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.
love this bread