Ingredients for Kalamata Olive Bread With Oregano
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 2 tablespoons melted unsalted butter
- 2 large egg whites
- 1 cup pitted Kalamata olives, halved or quartered
- 1 tablespoon dried oregano
- cooking spray, for greasing
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How to Make Kalamata Olive Bread With Oregano
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1/2 cup chopped yellow onion to the pan.
- Sauté for 3 minutes, or until the onion is tender and translucent. Set aside to cool.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 1 cup buttermilk, 2 tablespoons melted unsalted butter, and 2 large egg whites.
- Pour the wet ingredients into the well of the dry ingredients. Stir gently until just combined; do not overmix.
- Gently fold in the sautéed onion, 1 cup pitted Kalamata olives (halved or quartered), and 1 tablespoon dried oregano.
- Grease two mini loaf pans (approximately 5x3 inches) with cooking spray.
- Divide the batter evenly between the prepared mini loaf pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time may vary depending on your oven and loaf pan size).
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
7g
Carbs
6g
