* Exported from MasterCook *
Bread, Kalamata Olive Bread with Oregano
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 lowfat buttermilk
2 tablespoons butter -- melted
2 large egg whites
1/4 cup pitted kalamata olives -- chopped
1 tablespoon chopped fresh oregano
Cooking spray
A Greek salad and Pork Chops Oreganata go well with this fragrant
loaf, though simply buttered slices will also satisfy.
Preheat oven to 350F.
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.
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.
Spread batter into an 8 x 4" loaf pan coated with cooking spray. Bake
at 350F 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.
Yield: 12 servings (serving size: 1 slice)
Source:
"Cooking Light, 2009"
S(Internet Address):
"http://www.myrecipes.com/recipe/kalamata-olive-bread-with-oregano/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 133 Calories; 5g Fat (32.4%
calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber;
6mg Cholesterol; 323mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.