What a great night, ladies!!
Can you believe how beautiful and delicious those breads were?! Thank you so much to Ronda and Krista for sharing recipes and demonstrating. We can't wait to give them a try on our own!
We are also so grateful to you, Korin and Joyce, for your well-prepared, inspired messages. We felt the spirit and learned things we did not know before. May we all have testimonies as pure as Mason's, and may we discover the type of seed we are and do our best to grow and thrive!
Some pictures for your enjoyment.
The recipes can be found at the bottom of the post.
Look how GORGEOUS!!

Yorkshire Pudding
Krista Green
1/2 cup flour
1/4 tsp salt
1 egg
Milk
Bacon fat
Mix flour, salt, egg, and a 1/2 cup of milk together. Stir in more milk until creamy. Line cupcake tin with two spoonfuls of liquid bacon fat. Whip in air to mixture. Slowly ladle in half a tinful of mixture, keeping it filled with air. Bake at 425 degrees for 15-25 minutes. Pudding is done when golden brown. If baked in a loaf pan, bake 45 minutes.
No Knead Bread
(You don't knead it, but you WANT it!)
(You don't knead it, but you WANT it!)
Ronda Simpson
3 cups bread flour
2 tsp salt
1/4 tsp yeast
1 1/2 cups water
Combine ingredients and cover with plastic wrap. Let rise 8-14 hours. Knead and shape. Put on parchment paper in a 10-inch skillet, cover, and let rise another 1-3 hours. Preheat oven to 500 degrees with dutch oven inside. When hot, place dough on parchment paper inside dutch oven with lid on. Lower oven temp to 450 degrees and bake for 25 minutes. Remove lid and bake additional 11 minutes. Cook on rack.










