Kalamata Olive Bread with Oregano

Yield 12 servings (serving size: 1 slice)

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

Preparation
1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.

RESULTS: Neither of us were wowed by this bread, so I wasn't going to post it. Plus, now I have all this buttermilk and no idea of what to do with it. Last night, however, I cut a couple pieces up into small cubes and put it on macaroni au gratin before putting it in the oven as a couton topping. Wow. That was good. It added some flavor to what it, lets face it, a fairly homogenous dish. I hit the bread with a few sprits of olice oil from an oil atomizer and baked it for the normal time. And tonight, we're going to have buttermilk pancakes for dinner. Problem solved.