Today, we got our new home economics topic – Italian cuisine – off to a Mitchilin star start when we made our starter of bruschetta. We started by creating a bread roll using the ‘all in one bag method’! We combined yeast, flour, sugar, salt and warm water together and then kneaded it until it was smooth before forming it into a bun shape. We observed how the yeast was activated and how the released carbon dioxide caused the dough to rise. It was then baked for 35 minutes until golden brown.

After our bread had cooled, we made the bruschetta toping. We diced tomatoes, crushed garlic and added torn basil to create our delicious feast.