Kalamata Olive Bread with Oregano

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 18.8g
  • Fiber: 0.8g
  • Cholesterol: 6.7mg
  • Iron: 1mg
  • Sodium: 302mg
  • Calcium: 39mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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