Kalamata Olive Bread with Oregano

A Greek salad and Pork Chops Oreganata go well with this fragrant loaf, though simply buttered slices will also satisfy.

Yield: 12 servings (serving size: 1 slice)

Ingredients

• 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
• 2  large egg whites
• 1/4  cup  pitted kalamata olives, chopped
• 1  tablespoon  chopped fresh oregano
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.

4. Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information

Calories:

133 (0.0% from fat)

Fat:

4.6g (sat 1.8g,mono 2.2g,poly 0.4g)

Protein:

3.8g

Carbohydrate:

18.8g

Fiber:

0.8g

Cholesterol:

6.7mg

Iron:

1mg

Sodium:

302mg

Calcium:

39mg