I think that I was very organized in my preparation as there were no problems i encountered. However, i had made this bread previously, but I had to leave it as school due to a netball match and a school trip and unfortunately it got lost, so this is the second time I have made it. The fact that I had made it previously, gave me knowledge of experience, therefore i knew what to do. Initially the appearance is a rich golden brown colour with and has a shape of a cornish pasty cut in half, with the colour fading at the pinches. There is a light white dusting of flour covering the whole of the bread, often gathered in areas. Tomato puree is seen spilling out at the seal of the two edges, which are not even. The bread smells absolutely delicious and homely. This makes it very appetising, although the appearance could be neater. When you push on the surface , it is very bouncy. Once cut into, the inside of the bread looks a little like a cake, with the tomato puree lining the middleand the cheese just visible as it has melted. The first mouthful I took was just the bread, which shows I did not put enough filling in, which is the first thing i would improve. When i took my second mouthful, the sour flavours of the tomato puree and onion burst into my mouth and it tasted delicious, which I was rather suprised about. The sourness of the tomato stands out with the flavour of the bazil and the cheddar cheese. I really think that the flavours compliment each other brilliantly. Even though the bread was evenly cooked, the egdes were much crunchier, drier and crisper then the middle, which was moist, soft but slightly stodgy. Everything blended a little together texture-wise, apart from the onion, which you could feel crunching in your mouth. My product was very healthy and contained an eliment from each section of the eatwell plate, although the cheese and bread could potentially be fattening if eaten too often. To improve my product, i would make the original base thinner...