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Vegemite (/ ˈ v ɛ dʒ i m aɪ t / VEJ-ee-myte) [1] [2] is a thick, dark brown [3] Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne , Victoria , for the Fred Walker Company in 1922 and was first sold in stores on 25 October 1923.
Promite / ˈ p r oʊ m aɪ t / is a dark brown, salty food paste derived from yeast extract. It is primarily used as a spread on sandwiches and toast similar to Vegemite and Marmite. Promite was invented in the 1950s by Henry Lewis & Company and marketed under the Masterfoods brand.
There are a number of similar yeast products available in other countries; these products are not directly connected to the original Marmite recipe and brand. The Australian product Vegemite was developed in early 1920s by Cyril Callister for Fred Walker and Co. due to shortages of Marmite exports to Australia as a result of the First World War.
Stir to combine, and set aside.Stir together 1/2 cup warm water, yeast, and remaining 1/2 tablespoon sugar in bowl of a stand mixer fitted with the dough hook. Let stand until foamy, about 5 ...
AussieMite was launched into Australian supermarkets in 2001 and in 2011 AussieMite was launched into the United Kingdom, The United States of America, United Arab Emirates and South East Asia. [3] It is a registered trademark in Australia, the United Kingdom, European Union, United States of America, United Arab Emirates, Japan, South East ...
Bovril is a thick and salty meat extract paste, similar to a yeast extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive bulbous jar and as cubes and granules. Its appearance is similar to the British Marmite and its Australian equivalent Vegemite. Bovril is owned and distributed by Unilever UK.
Tips for Making Edna Lewis' Featherlight Yeast Rolls. Use salted butter on top of the rolls. Though the recipe calls for unsalted butter, the final result of the rolls lacked a bit of flavor.
A traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria and Thuringia, typically made with yeast dough, but some recipes vary slightly; a common variation is the addition of raisins. The dough is then shaped in a way so it is very thin in the middle and thicker on the edges.
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