Storm the Cassoulet

Kalamata Bread with Oregano

on June 17, 2013

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Recipe from Leda

Ingredients:

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

Method:

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.

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–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.

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