As many of you know, next to baking, the photography is right there with being a crazy-obsessive passion of mine. And if you follow me on Instagram, then you’ll often hear me bemoan my own photography.
To clarify, for all those that want to tell me to shut-up (and you may still after my clarification), it’s not about perfection. I don’t actually believe in perfection. It’s about learning and growing as a creative. I hate that stagnant feeling where everything looks, feels and tastes the same. Thankfully, not only have I been partnering up with Matt lately on the photography, he’s got some of his own headstrong ideas for what he likes. Which is great because it’s pushing me creatively.
Along with that, I’ve recently picked up a photography job that required me to make and shoot bread. Bread isn’t something I’ve naturally gravitated towards, but this recent project has helped me to find joy in something I don’t usually have patience for. And this Cinnamon Raisin Soda Bread is such an easy and great recipe to start with if you are a novice bread baker like me.
So expect some bread and more switch-up in the photography. The latter may be more slow coming, but it shall come.
Cinnamon Raisin Irish Soda Bread
Yield: Makes 16 servings
Recipe from McCormick.com
- 5 cups flour
- 1 cup sugar
- 4 teaspoon baking powder
- 2 teaspoons McCormick Caraway Seeds
- 1 teaspoon McCormick Ground Cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups raisins or currants
- 3 eggs
- 1 cup buttermilk
- 1 cup sour cream
- 1 teaspoon McCormick Pure Vanilla Extract
Preparation: Heat oven to 350 degrees F. Lightly grease baking sheet.
- Place flour, sugar, baking powder, caraway seed, cinnamon, baking soda and salt in a bowl and mix to combine. Stir in raisins. Set aside. Beat eggs in a bowl. Stir in buttermilk, sour cream and vanilla, then add to dry ingredients and stir until well combined.
- Divide dough in half. Shape each portion into a ball. Place on prepared baking sheet. Make a deep X on top of each loaf with a knife. Bake at 350 degrees for about 50-55 minutes or until toothpick inserted in the center comes out clean and top is golden brown. Transfer loaves to a wire rack to cool.