KALAMATA OLIVE BREAD WITH OREGANO
My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.
Provided by Vino Girl
Categories Quick Breads
Time 1h8m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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 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.
KALAMATA OLIVE BREAD
Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. From the Panera Bread Cookbook.
Provided by Brandess
Categories Yeast Breads
Time 2h35m
Yield 2 loaves, 36 serving(s)
Number Of Ingredients 11
Steps:
- To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
- For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400° F.
- Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
- Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.
- Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.
Nutrition Facts : Calories 101.4, Fat 2.5, SaturatedFat 0.6, Sodium 251.8, Carbohydrate 17.3, Fiber 0.9, Sugar 1.5, Protein 2.4
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- 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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