Kalamata Olive Bread with Oregano

Kalamata Olive Bread with Oregano Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
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)

Recipe from

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:

Jean Patterson,

January 2009
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