The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


CJtheDeuce's picture

I met Mark just last September.   That visit was just a primer and I wanted to come back to learn more.

This week, I came to Kalispell to help Mark while Sharon was out of town.  I wanted to post some pictures of the fruits of our labor. 

Last year this machine scared me to death.  This year I accepted the challenge.


You scolded me and scolded me, and I got it.  I can shape Sal's without having baguette dough stuck up to my elbows.


I shaped all of the burger rolls for Loula's Cafe in Whitefish.


Packed, beautiful and ready for delivery.


Dinner Theatre at the bakery.


I asked for a sign if I was at the right place at the right time, and this appeared.


Special sweets for the market.


Tired but happy.  In 2.5 hours, everything in this picture (and in the van) was sold out.

Pack up, lunch in town, and back to the bakery for a much needed nap.

For those who have come before and those who will come after, Happy Trails!




Anonymous's picture
Anonymous (not verified)

This is a moist, sweet cornbread similar to those made from Louisiana to North Carolina. You'll find it served with just about everything, like Chicken & Butter Beans or Red Beans & Rice.

To make a classic Cajun breakfast cereal known as 'couche-couche' (pronounced 'coosh-coosh'), crumble some in a bowl and pour warm milk (or café au lait) over it. I prefer to heat the cornbread and then pour ice-cold milk over it, but that's just me.

If you like your cornbread dry and savory, like those made in Texas and the American Southwest, this is not it.



 - Preheat oven to 400° F (204° C).
 - Melt butter.
 - Whisk dry ingredients together until just combined.
 - Add all other ingredients (including melted butter) and mix until just combined.
 - Portion (~800 grams/pan) into 4 buttered (8.5 x 4.5 inch [21.5 x 11.5 cm]) loaf pans.
 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.


Image 1. Not my photograph, but result looks just like this. Source. Elly Says Opa.


  1. The formula in an Excel 2007 spreadsheet. (File can be opened with Google Docs, Open Office, etc.).
  2. The formula in PDF format.
  3. The detailed process in text format.


I don't remember where I found this recipe, but I've tweaked it so much over the years that it might as well be my own. I think it was called Charlie's Cornbread, so that's what I'll call it. Charlie, if you're out there, thank you for the original recipe.

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