"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

OLIVE BREAD WITH OREGANO Recipe

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This recipe for OLIVE BREAD WITH OREGANO, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Dunscomb

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
1 c onion - finely chopped
2 c flour
1 tsp baking soda
1/2 tsp salt
1 c low-fat buttermilk
2 T butter, melted
2 large egg whites
14 c pitted kalamata olives, chopped
1 T fresh oregano, chopped

Directions:
Directions:
Preheat oven to 350F. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until onion is tender. Set aside. Weigh or lightly spoon flour into 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 a 8 x 4 loaf pan coated with cooking spray. Bake at 350F for 45 minutes or until a wooden pick comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Very fragrant loaf. YUM.

 

 

 

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