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.