We were snowed in (or rather iced in) last week and that led me to the red folder in my kitchen that contains recipes I’ve clipped from magazines over the years. (With kids out for a week and an impassable driveway, I didn’t get many writerly tasks accomplished… but that’s a story for another post.) I flipped through the pages in the folder and stumbled upon a recipe that I feel compelled to share.
If you’re looking for a savory bread, this is a fabulous recipe. (This recipe came from Cooking Light January 2009.)
Kalamata Olive bread with Oregano
1 tablespoon olive oil
1 cup finely chopped onions
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup low fat buttermilk
2 tablespoons butter, melted
2 large egg whites
1.4 cup pitted kalamata olives, chopped
1 tablespoon fresh oregano
- Preheat oven to 350 degrees
- Heat oil in a nonstick pan at medium high heat and add onion. Sauté for 3 minutes or until onion is tender. Set aside.
- Spoon flour into dry measuring cups, level with knife. Combine flour, baking soda and salt in a large mixing bowl. Make a well in the center of the mixture. In a small bowl, combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just moist. Fold in onion, oregano and olives.
- Spread batter into an 8 X 4 inch loaf pan (sprayed with cooking spray). Bake at 350 for 45 minutes until a wooden toothpick inserted in the center comes out clean.
Cool 10 minutes on wire rack and remove from pan.
Full disclosure here, I made it twice since I found the recipe.