Redmond Real Salt Ancient Sea Salt Fine Description
Unrefined Mineral Salt
Made in America
For Everyday Use
Simple, Clean, and Real
Unlike Any Salt On Earth
Long before the earth knew pollution, volcanic eruptions sealed an ancient, pristine ocean beneath a layer of protective ash in what is now North America. Real Salt® is the only brand of sea salt harvested from this ancient deposit near Redmond, Utah. We bring it to you exactly as nature created it - an unrefined, ancient sea salt with subtle, sweet flavor unlike any other salt on earth.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 tsp (1.4 g)
Servings per Container: 526
|Amount Per Serving||% Daily Value|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||0 g||0%|
| Dietary Fiber||0 g||0%|
| Total Sugars||0 g|
| Includes Added Sugar||0 g||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Ancient sea salt.
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Challah bread is widely known for its home in Jewish delis and as a key ingredient in killer French toast
. Did you know it’s also a ceremonial staple for most Jewish holidays, including the weekly Sabbath meal? Whatever your interest in challah, it’s best enjoyed freshly baked. With a few pantry staples, even you can enjoy a fresh loaf. No mixer? No problem! Put those muscles to work with these easy-to-follow challah recipe instructions, including simple steps for a beautifully braided finish.
- 1 cup warm water (about 110 degrees F)
- 1 egg (beaten)
- 1/4 cup soft butter
- Egg wash as needed
- 3 Tbsp. sugar
- 2-1/2 tsp. active dry yeast
- 2-1/4 cups organic unbleached white all-purpose flour
- 3/4 cup organic whole wheat pastry flour
- 1-1/2 tsp. salt
- In large mixing bowl, add warm water, sugar and yeast. Let sit 5 minutes while yeast activates.
- Add egg, flours and salt to yeast mixture. Mix until dough pulls away from the side of the bowl.
- For Hand Mixing: On lightly floured counter, begin kneading dough. Piece in chunks of soft butter every few minutes. When all butter is added, knead approximately 8 minutes or until you can stretch a small portion of the dough into a thin membrane. (Note: This is called the “window pane test.”)
- For an Electric Mixer: Piece in chunks of soft butter, then knead 4 minutes on medium speed with dough hook attachment.
- Place dough in an oiled bowl. Cover and let rise 1 hour or until doubled in size.
- Punch down the dough, cover and let rise another 30 minutes.
- Preheat oven to 350 degrees F and generously oil an 8 x 4-inch loaf pan.
- On lightly floured counter, divide dough into three equal pieces. To braid, roll pieces into 18-inch ropes. Place each rope parallel to each other and braid into one long braid. Fold each end underneath so both ends meet in the center of the loaf.
- Place loaf in prepared pan, cover and let rise 15 minutes or until dough crowns nicely above the pan. (Note: Give dough a gentle press of the fingers. If this leaves faint indentation, it’s a sign the dough is done rising.)
- Use egg wash to brush top of loaf. Bake 40 minutes until or until golden-brown and hollow sounding when tapped. Internal temperature should be between 180-200 degrees F.
- Cool on a wire rack.
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