Vegemite really is a true Australian phenomenon and is very much part of the country's national identity. Considering 22 million jars are sold each year, it's ironic that vegemite is a result of brewers' leftover yeast extract (i.e. waste). Though this dark brown paste can be overpoweringly salty when used in excess, when applied in moderation it can be very tasty (honest). My first taste of vegemite on Aussie soil took place in a quaint courtyard cafe in the Rocks with my Aussie friend Richard (who explained, at length, Vegemite's many health benefits). I forget what those are now ... I think I was still half asleep at the time.
Bloated, but satisfied, we took a quick stroll to work some of breakfast off through the Botanical Gardens, directly across from the Sydney Opera House off Sydney Harbour and the CBD (Core Business District). The contrast between the 100+ year old indigenious trees and the ultra-modern business towers (some of which were used in the filming of Mission Impossible and the newly filmed version of Superman) was not lost on me.
Another interesting attraction in the Botanical Gardens: fruit bats. In the daytime, particular areas in the Gardens are densely populated with resting fruit bats (they're h-u-g-e). At sunset, they take flight virtually simultaneously, filling the sky (not unlike the scene from the Wizard of Oz when the flying monkeys take off all together - creepy).
A quick tour of the Gardens, then I was quickly off to join Canuck friend Lauren to head out to Olympic Park where Canadian rock superband Nickelback (yessssss) were in town for a sold-out show. Best concert ever, as we had stadium floor tickets and got to the front row (yes, front row) along the railing. Whazzzzup??!!
The popular bread-of-choice for vegemite-and-toast appears to be turkish bread, for whatever reason. Think of flatbread which tastes somewhere between sourdough and focaccia (if that's a fair description). The following recipe uses a starter which ferments for 4 days. (via Allrecipes.com)
Ingredients
1 1/2 cups bread flour
3/4 cup water
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water, tepid
6 cups bread flour
2 teaspoons salt
To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.
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