A Greek salad and Pork Chops Oreganata go well with this fragrant loaf, though simply buttered slices will also satisfy.
Yield:
12 servings (serving size: 1 slice)
Nutritional Information
Calories
133
Caloriesfromfat
0.0 %
Fat
4.6 g
Satfat
1.8 g
Monofat
2.2 g
Polyfat
0.4 g
Protein
3.8 g
Carbohydrate
18.8 g
Fiber
0.8 g
Cholesterol
6.7 mg
Iron
1 mg
Sodium
302 mg
Calcium
39 mg
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
Preparation
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.
Note:
January 2009
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