May 7, 2012

Kalamata Olive Bread with Oregano

This Cooking Light bread is wonderfully fragrant and delicious the same day it is baked. Unfortunately, it loses some of that wonderfulness after sitting a day or two. My leftovers are being converted into croutons today, which I'm sure will be quite tasty.

So, go ahead and make this savory bread. Just make a single batch, and plan to eat it or share with friends the same day.

Kalamata Olive Bread with Oregano
1 Tbsp. olive oil
1 cup finely chopped onion
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup low-fat buttermilk
2 Tbsp. butter, melted
2 large egg whites
1/4 cup chopped, pitted kalamata olives
1 tsp. dried oregano

Preheat oven to 350ºF. Heat olive oil in a large, nonstick skillet over medium-high heat. Add onion, and saute until onion is tender. Set aside to cool slightly.

Combine flour, baking soda and salt together in a large bowl. Make a well in the center of the flour mixture. In a separate bowl, combine buttermilk, butter and egg whites. Add to flour, and stir together until just moistened. Stir in olives and oregano.

Spread batter into an 8 x 4 pan sprayed with nonstick spray. Bake 45 minutes or until a wooden pick inserted into the center comes out clean. Cool 10 minutes in the pan on a wire rack, and then remove from pan to cool completely. Makes 12 servings.

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