Here's the second attempt at homemade bread. I'm not typically a huge olive fan, but in bread I don't seem to mind them. We had some really good fresh olive bread from Harris Teeter the other day, so I was inspired to try and make my own. It turned out with a bit of a cornbread flavor to it, which was unexpected. It was still good, just different. Zap leftovers in the toaster oven with a bit of butter & it's a great side for any dinner (especially pasta).
- 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
- 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.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a hole 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 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.