Kalamata Olive Bread With Oregano Recipe

Ingredients for Kalamata Olive Bread With Oregano

• Olive Oil
• 1/2 cup chopped yellow onion
• All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Low Fat Buttermilk
• 2 tablespoons melted unsalted butter
• 2 large egg whites
• Kalamata Olive
• Fresh Oregano
• Cooking Spray

How to Make Kalamata Olive Bread With Oregano

1. Preheat oven to 350°F (175°C).
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. Add 1/2 cup chopped yellow onion to the pan.
4. Sauté for 3 minutes, or until the onion is tender and translucent. Set aside to cool.
5. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
6. Make a well in the center of the dry ingredients.
7. In a separate bowl, whisk together 1 cup buttermilk, 2 tablespoons melted unsalted butter, and 2 large egg whites.
8. Pour the wet ingredients into the well of the dry ingredients. Stir gently until just combined; do not overmix.
9. Gently fold in the sautéed onion, 1 cup pitted Kalamata olives (halved or quartered), and 1 tablespoon dried oregano.
10. Grease two mini loaf pans (approximately 5x3 inches) with cooking spray.
11. Divide the batter evenly between the prepared mini loaf pans.
12. 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).
13. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.