I really haven’t done much different to my photos for this week. I did the same editing in photoshop that I do every week.
This time I placed my reflector board underneath the bread and used the small amount of light that was shining through the skylight in my kitchen and had my mom pour the icing over the bread.
3 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/4 teaspoon salt
1 teaspoon baking soda
3 large eggs, beaten
1 1/4 cup vegetable oil
2 teaspoons vanilla extract
4 ripe bananas, mashed
6 oz.fresh blueberries, mashed
6 oz. fresh raspberries, mashed
1/2 chopped walnuts
2 tablespoons butter
1. Preheat oven to 350 degrees F.
2. Add the flour, sugar, salt and baking soda into a large bowl and stir until combined.
3. In a medium bowl, mix together the beaten eggs, oil and vanilla. Next, mix in the mashed bananas, blueberries, raspberries and chopped walnuts stirring until mixed. Add these ingredients to the flour bowl and stir until moist.
4. Grease two 8x4x2 loaf pans and pour batter evenly into pans. Bake in a 350 degrees F. oven for 1 hour or until you can stick a toothpick into the center of the pan and have it come out clean. Remove from oven and let cool for 10 minutes before transferring it to wire racks
This week I was supposed to practice packaging photography but, after reading the small paragraph about packaging I realized it was going to be hard for me to do it because I wasn’t actually packaging my bread. I just continued working with my available light source which was
natural light and my kitchen lights.
I placed the bread on a plain black plate and put a white reflector board behind it so I could light up the back of the bread and to make sure there wouldn’t be any harsh shadows. I set my tripod up and put my camera high enough that when you look at the image it would look like you are looking down at it.
I set my camera to manual mode, attached the remote cord to it and started taking pictures.
After, I was all done taking pictures I did my basic editing in photoshop. I adjusted the levels, brightness and contrast. Then I sharpened the image using a high pass filter.
3 cups all-purpose flour
3/4 cup sugar
1 cup lightly packed brown sugar
1 teaspoon salt
desired amount of cinnamon
3 large eggs, beaten
1 cup vegetable oil
1/4 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 can crushed pineapple, drained
3 mashed ripe bananas
3 tablespoons original coconut milk
1 cup chopped pecans
1. Preheat oven to 350 degrees F.
2. Add the flour, sugars, salt cinnamon and baking soda into a large bowl and stir until combined.
3. In a medium bowl, mix together the beaten eggs, oils and vanilla. Next, mix in the mashed bananas, pineapple, chopped pecans and milk, stirring until mixed. Add these ingredients to the flour bowl and stir until moist.
4. Grease two 8x4x2 loaf pans and pour batter evenly into pans. Bake in a 350 degrees F. oven for 1 hour or until you can stick a toothpick into the center of the pan and have it come out clean. Remove from oven and let cool for 10 minutes before transferring it to wire racks
This week i didn’t do anything too different when photographing my bread. I arranged my bread in the kitchen the way I wanted it to be seen, I put a white board behind it to add some contrast and I used a basic desk lamp to light the front along with natural lighting. I did basic editing this week. All I did was adjust the levels, bump up the contrast and brightness a little and in this particular photo I converted it into a grayscale image.
2 ripe bananas
2 tablespoons oil
1/4 cup sugar
1/4 cup Torani sugar free peach syrup
1/2 cup applesauce
2 cups flour (whole wheat or white)
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups gluten free all-purpose flour
½ cup rice flour
1 teaspoon baking soda
4 eggs, beaten
3 mashed bananas
1 cup sugar
½ unsweetened applesauce
1/3 cup of coconut oil
1 teaspoon vanilla extract
½ chopped pecans
In a separate small bowl, add in the beat
Add ingredient of small bowl to flour bowl, stirring just until mixture becomes moistened.en eggs, mashed bananas, sugar, oil, vanilla and applesauce, stirring until well combined.
Grease two 8×4 loaf pans and pour batter evenly into pans. Top each pan with pecans and bake in 350 degree F. oven for 50 minutes or until you can poke a toothpick into center of loaf and have it come out clean. Remove from oven and allow to cool 10 minutes before transferring to wire racks or serving plates.
½ cup butter
1 cup sugar
2 eggs, beaten
3 mashed bananas
1 ½ cup all-purpose flour
1 teaspoon baking soda
¼ cup chopped nuts
¼ cup miniature chocolate chips
¼ cup chopped maraschino cherries
1 teaspoon of coconut extract
Preheat oven to 350 degrees F.
In a large bowl, cream butter and sugar until smooth and fluffy. Stir in beaten eggs, mashed bananas, flour and baking soda until well blended. Next add nuts, chocolate chips, cherries and coconut extract, stirring until evenly combined.
Grease a 9×5 loaf pan or spray with non-stick cooking spray. Pour batter inside pan and bake in 350 degree F oven for 60 minutes or until you can insert a toothpick in the center of the loaf and have it come out clean.
Remove from oven and allow to cool for 10 minutes before transferring to wire rack or serving plate.
1/2 Cup Vegetable Oil
1 Cup Sugar
2 Eggs, lightly beaten
3 Ripe Bananas, mashed
2 Cups All-Purpose Flour
1 Tsp. Baking Soda1/2 Tsp. Baking Powder
1/2 Tsp. Salt
3 Tbsp. Milk
1/2 Tsp. Vanilla Extract
Add desired amount of cinnamon if wanted
Preheat oven to 350 degrees F. Place oil in large bowl. Add sugar while beating lightly, Add eggs and continue beating. Add mashed bananas and beat just until moistened. Set aside. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry mixtu
re to the banana mixture and beat just until moistened. Add the milk and vanilla extract and continue beating just until mixed. Pour mixture into a greased and floured 9×5 loaf pan and bake 50-60 minutes or until toothpick comes out clean.