Like many people around the world, I’ve been baking homemade bread during quarantine. Why is this such a “thing” these days? I think there is something calming about baking in the kitchen: the oven is warm, the smells are divine, time is slowed. Baking bread connects us to our ancestors and awakens our lost memories of simpler times.

When my kids think back on quarantine many years from now, I hope they have fond memories of time spent quietly at home. Hopefully they won’t remember the worries of their parents and frustrations of eLearning. Rather, I hope they think of three daily meals together and bike rides around the city and staying up waaaaay too late.

And, from now on, whenever they smell baking bread, I hope they momentarily transport back to the time when their whole family was safe and together.

This recipe is nothing new. I made something similar years ago. But, I love that a simple, ancient recipe is something that ties so many of us together.

We are united, even though we are apart.

Homemade No-Knead Bread

3 cups unbleached flour

1/2 teaspoon active dry yeast

1 teaspoon salt

1 1/2 cups warm water

Mix dry ingredients well. Add water and mix until the dough comes together and appears a bit shaggy.

Top bowl with plastic wrap and place in a cozy and quiet spot in your kitchen for 12-24 hours.

Place a lidded dutch oven into the oven. Turn the temperature to 415 degrees. Once the oven reaches 415, carefully remove the pot. Lightly flour your hands and gently lift the dough out of the bowl and lower it into the pot. Place lid on and put into the oven. Set timer for 30 minutes. Remove lid and bake for another 15 minutes.

Take pot out of the oven and allow the bread to cool before slicing. Slather with soft butter and sprinkle with a bit of sea salt.