After a Creative Live class with Hailey Bartholomew I have been inspired to get more into videos… this was created with the intent to fulfill a challenge set by Hailey to showcase our brand .. but I couldn’t keep it to 1 minute 30

So if you are a small business that would like to include video with photographs to showcase your business then please get in contact …

This is a recipe video .. and here is the full recipe for Raisin Bread…

Raisin Bread

Video Link for the making of Raisin Bread ..

https://vimeo.com/65041027

Ingredients

1 cup warm water

2 tsp dried yeast

1/4 cup brown sugar

1 and 1/2 cups plain flour

1 cup wholemeal flour

2 tsp bread improver (I didn’t add this)

2 tsp mixed spice

1 tsp salt

1 cup raisins

1/4 cup mixed peel (I didn’t add this)

2 tbs sunflower seeds

2 tbs pepitas (pumpkin seed kernels)

1 egg yolk

1 tbs milk

1. Combine water, yeast and 1 tablespoon of sugar in a small jug. Set aside for 5 minutes or until frothy. Combine the plain and wholemeal flours, bread improver, mixed spice, salt and remaining sugar in a large bowl and make a well in the centre. Pour the yeast mixture into the well and stir to combine. Turn onto a lightly floured surface and knead for 10-15 minutes or until dough is smooth and elastic.
2. Place dough in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
3. Use your fist to punch down the dough. Turn onto a lightly floured surface and add the raisins and mixed peel. Knead for 5 minutes or until the fruit is well distributed through the dough.
4. Preheat oven to 220°C. Brush a 10 x 20cm loaf pan with melted butter to grease. Sprinkle the base and sides with half the sunflower seeds and pepitas. Shape the dough into a log and place in the prepared pan. Loosely cover with plastic wrap and set aside in a warm, draught-free place. Set aside for 30 minutes or until dough doubles in size.
5. Combine the egg yolk and milk in a small bowl. Brush evenly over the top of the dough and sprinkle with remaining seeds. Bake in preheated oven for 10 minutes. Reduce temperature to 180°C and bake for a further 20 minutes or until the loaf sounds hollow when tapped on the base. Remove from oven and turn onto a wire rack to cool. Serve toasted with butter or cream cheese.

Recipe is from taste.com.au