As part of our DT project, we researched and evaluated a variety of breads from around the world. The class designed and made challah bread, following a recipe and using skills such as measuring, kneading and shaping. We tasted chapatti, baguette, seeded rye bread, naan and bagels and evaluated the products based on texture, flavour, appearance and overall quality. We reflected on how ingredients and preparation methods influence the final outcome.