Cheese Crescent Bread

Last month, I was contacted by one of my readers of my Japanese blog.  

This lady lives and teaches belly dance in Japan, but her dance teacher lives in the Blue Mountains (in New South Wales, Australia) where I also live.  She was travelling from Japan to get a week of intensive lessons from her teacher and was going to be staying in the mountains for the duration.

By coincidence,  I was learning belly dance again after a break of 12 years (from another teacher).  Given the synchronicity, I had to invite her over for lunch when she was here.  

I made a zucchini soup and this cheese bread.

This also happens to be my signature bread.

The dough is quite rich with egg, butter, olive oil and milk.

I rolled out the dough, sprinkled some chopped garlic and rosemary, and plenty of grated cheddar cheese all over.  I then rolled it up and bent it like a horse shoe to proof for the second time.

Once it has risen ready to be baked, I used my kitchen scissors to snip the top of the roll all along the length.  Into the 180 degrees celsius oven for approximately 30 minutes or until you can see melted cheese bubbling out of the vents.  


This bread goes beautifully with vegetable based soup for lunch.


Anyway, back to the belly dance teacher from Japan.
She knew quite a lot about me having been my reader for over two years and she recognised the sections of my house (where I take photos of my food), my daughter and even Merlin the cat.

She kept saying that she couldn't believe that she was here and meeting me.

It was a little strange to be an object of such wonder, but also very flattering. The main thing was that she enjoyed my food.