A Greek salad and Pork Chops Oreganata go well with this fragrant loaf, though simply buttered slices will also satisfy.
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
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.
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I made half this recipe and it is good and pretty easy. I baked it for 35 minutes and it could have used about 5 more minutes as it was a little soggy in the middle. all in all not overly flavorful. Don't skimp on the olives!
This is so good! And it's easy & quick. I followed recipe exactly, but next time I'm going to add about 1/4 grated parmesan or swiss cheese. Fantastic for breakfast or lunch with cheese, good with roast beef slices, or just by itself. Definitely best warmed or lightly toasted. Onions, oregano, are a must--possibly substitute something for the olives (roasted red peppers?) but great as is.