LIFE
JUNE 20, 2012 • LOVELAND HERALD • B3
Simplify: Homemade detergent, bread The more high tech I get in my professional life, the more low tech I want to be when I’m Rita home. Like Heikenfeld mowing the grass RITA’S KITCHEN around the herb garden with an oldfashioned reel mower. I love the sound that it makes and the fact that the only energy consumption it uses is mine. I decided to make my own dry laundry detergent too, just because I like the aroma and the fact that it takes so little to clean a full load of wash. Grandson Jack was my soap “sous chef” and helped stir up a batch.
Homemade laundry detergent
For the bar soap, traditionally this is made with
Fels Naptha for regular clothes or Ivory for delicates. Use your favorite bar soap as long as it has some cleaning power. The Fels Naptha has a distinctive aroma that smells clean. The Ivory has a slight sweet aroma. Sometimes I’ll add ½ cup clear vinegar instead of fabric softener, as well. Mix together: 1 bar finely grated soap (I used my hand grater at first and then the food processor) 1¼ cups borax 1¼ cups Arm & Hammer super washing soda (not baking soda)
In my washing machine, 2-3 tablespoons works for large loads. You may need more, or perhaps less.
Bonnie Kareth’s flavorful yeast bread Bonnie, a Northern
Bonnie Kareth's homemade bread is made with bread flour and whole wheat flour. THANKS TO RITA HEIKENFELD
Kentucky reader, is one of those persons who, in her own quiet way, makes a big bang of a difference in people who are blessed enough to know her. Bonnie is not only an expert seamstress, she is one heck of a good cook and excellent baker. I can say this with conviction since I was the recent happy recipient of a warm loaf of Bonnie’s freshly baked bread, personally delivered to me while I was at Natorp’s Florence store helping folks with their herb questions. Here is her recipe for a healthier wheat bread, full of flavor and a toothsome texture. Makes 2 large loaves or 3 medium loaves 1 cup whole wheat flour (Bonnie uses Kroger) 7 to 7½ cups bread flour (Bonnie uses Gold Medal Better for Bread flour) 2 envelopes rapid rise yeast (Bonnie uses Fleischmann’s) 2½ teaspoons salt 1½ cups milk 1½ cups water ¼ cup molasses ¼ cup butter
In a large bowl, combine the 1 cup whole wheat flour, 2½ cups bread flour, yeast and salt. Stir gently with a spoon to blend. Pour milk, water, molasses and butter in a saucepan and heat to 120 to 130 degrees. Using an electric mixer on low speed, gradually add this liquid to the flour mixture. Beat 2 more minutes on low. Add an
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additional 1 cup bread flour and beat an additional 2 minutes at medium speed. With spoon, stir in enough additional bread flour, scraping bowl occasionally, to make a soft dough. Turn out onto floured surface. Knead 8 to 9 minutes, adding additional bread flour until bread dough is smooth and elastic. Shape into large ball and cover with large buttered bowl; let rest for 10 minutes. Remove bowl and cut dough into 2 or 3 pieces, depending on how
About 30 to 35 minutes, if making 3 loaves When bread is done baking, turn out each loaf from bread pan onto a wire rack and allow to cool. Rita Nader Heikenfeld is an herbalist, educator and author. Email her at columns@communitypress.com with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.
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Rita's grandson Jack helps her mix up a batch of homemade laundry detergent. THANKS TO RITA HEIKENFELD.
many loaves you want. With your hands, somewhat flatten each piece of dough and roll it up longwise, to form a tight log. Place seam side down and side ends tucked under, into buttered bread pans. Lightly press dough slightly into corners of pan. Cover and let rise in warm, draft-free place until double in size, about 1 hour. Bake bread at 375 degrees until done: About 35 to 45 minutes, if making 2 loaves
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