Prep 20 mins
Cook 48 mins
My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cups all-purpose flour
- 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 olive, chopped
- 1 tablespoon chopped fresh oregano
- cooking spray
- Preheat oven to 350°.
- 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.
- 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.
- Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake 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.
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: I 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!!
I loved this bread. Just don't overmix or it will be dense! Full of flavor and great for appetizers. My new favorite! Freezes well too!