Recipe: Kalamata Olive and Oregano Bread
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 and cooled
2 large egg whites
1/4 cup kalamata olives, pitted and chopped
1 tablespoon fresh oregano, chopped
Preheat oven to 350 degrees
Heat oil in a large nonstick skillet over medium-high heat. Add onion to the pan and saute 3 minutes
or until onion is tender. Set aside.
Combine flour, baking soda and salt in a large bowl, making a well in the center of the mixture. Combine buttermilk,
butter and egg whites in a separate bowl and whisk together. Add buttermilk mixture to the 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 degrees for 45 minutes or until
a wooden pick inserted in the center comes out clean. Leave bread in the pan and cool on a wire rack for
10 minutes. Remove from pan and allow to cool completely.