After learning in detail about the Lechem HaPanim, the bread used and eaten in the Mishkan, we decided to take upon ourselves the task of making it.  We first studied an article by Professor Amar Zohar who spent endless hours perfecting the recipe.  We then spent the next class preparing the dough and a few girls used their artistic ability to create the shape with aluminium pans.  After much kneading (30 mins), we put it in the oven and waited. When it came out we all washed and ate it (with a little chumus). It felt very real to making the Holy bread of the Mishkan.

Sam Friedman, Shana Alef