Ingredients
-
1
-
1
-
2
-
1
-
1/2
-
1
-
2
-
2
-
1/4
-
1
-
-
-
-
-
Directions
Kalamata Olive Bread With Oregano, My loaf pan is 9X5 and the recipe asks for 8×4, so instead I baked this in two mini-loaf pans This is very moist and flavorful bread! From Cooking Light – January 2009 , This bread was really easy and turned out great Very moist and flavourful I followed the recipe except I subed one cup of the flour for whole wheat Next time I would add extra olives and less onions , When I first saw this recipe, I knew I had to make it and I wasn’t disappointed!! This bread has great flavor, a lovely soft texture, and it looks like it could’ve come from a bakery! The only changes I made were: used whole wheat pastry flour, sodium-free baking powder, 1 egg (instead of 2 egg whites), and 1 teaspoon of dried oregano (instead of 1 tablespoon of the fresh variety)–and all of that worked fine This is definitely a recipe to make again and again! Thanks for posting it Vino Girl!!
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Onion to Pan; Saut 3 Minutes or Until Onion Is Tender. Set Aside. |
|
3
Done
|
Combine Flour, Baking Soda, and Salt in a Large Bowl; Make a Well in Center of Mixture. |
|
4
Done
|
Combine Buttermilk, Butter, and Egg Whites, Stirring With a Whisk. |
|
5
Done
|
Add Buttermilk Mixture to Flour Mixture, Stirring Just Until Moist. |
|
6
Done
|
Fold in Onion, Olives, and Oregano. |
|
7
Done
|
Spread Batter Into an 8 X 4inch Loaf Pan Coated With Cooking Spray. Bake For 45 Minutes or Until a Wooden Pick Inserted in Center Comes Out Clean. |
|
8
Done
|
Cool 10 Minutes in Pan on a Wire Rack; Remove from Pan. |
|
9
Done
|
Cool Completely on Wire Rack. |
