BACKBreadsticks Seabourn October 2019
Seabourn’s award-winning cuisine starts with the finest quality ingredients, infused with authentic regional flavors, prepared á la minute by our skilled chefs and served with pride.
Each Seabourn ship offers a choice of dining venues to suit your mood of the moment, and nearly all are open-seating, inviting you to dine where, when and with whom you wish. Complimentary fine wines are poured with lunch and dinner, and there is never an extra charge for any dining choice. You can even enjoy a meal in your suite or on your veranda, with our compliments.
Seabourn is a proud member of Chaîne des Rôtisseurs, one of the world’s most prestigious gastronomic societies devoted to the art of fine dining.
Ingredients
- 1000g flour, all-purpose
- 30g fresh yeast
- 10g salt
- 25g sugar
- 3g bread improver (ignore if not available)
- 375g butter – unsalted
- 300ml ice cold water
- 4 eggs – to brush the sticks
- Kosher salt or Sea Salt
Preparation
Mix all the ingredients (besides egg and kosher salt) in the mixer for 10 min and allow resting for several hours in the fridge.
Roll the dough in the dough sheeting machine or pasta machine about 1/8 inch (3mm) thick, and cut the rolled dough sheet in the pasta machine using the fettuccine cutter ¼ inch (6mm) width.
Grease a baking sheet.
On a baking sheet pan arrange the individual “fettuccine” in a straight line. Make sure there are enough gaps (1/8 inch or 3mm) between each as they will puff up slightly.
Brush with egg wash. Sprinkle with kosher or sea salt (or any other flavorings or toppings)
Allow the sticks to prove for a 10 – 20 min in a warm place.
Bake by 220°C (400°F) for about 10 to 12 minutes till crispy and golden brown.
