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Kalamata Olive Bread with Oregano

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield

12 servings (serving size: 1 slice)

A Greek salad and Pork Chops Oreganata go well with this fragrant loaf, though simply buttered slices will also satisfy.

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

Nutrition 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

How to Make It

  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.