A personal triumph, here. I dared myself to bake the “Marbled Rye Bread” from Spiced, knowing it was asking for a bit of finesse. Namely, to neatly roll together separate colored layers of dough. I did it!

I halved this recipe, in order to bake a single small loaf of bread. A light dough and a dark dough are mixed. Both include bread flour and rye flour and caraway seeds and molasses and dill pickle juice (yes!). The dark dough, however, includes some Dutch cocoa powder. Here’s what makes it dark, after all.

My doughs needed a long time to rise. But once ready, they were easy to roll and flatten into four equal pieces. Then, I rolled them tightly into a log. I baked my loaf for 34:30.

How’s it taste? It’s a dense bread with a good crust. The marbling is perfect. Enjoy the malty molasses, the caraway, the rye. This bread wants butter.

Next time, I want to keep baking. I’ll try the “Lemon-Olive Oil Tart” from the March/April 2019 issue of Cook’s Illustrated. Come back to my site next week, to see beauty with a tart pan.

Lemon-Olive Oil Tart
Cook’s Illustrated, March/April 2019
Serves 8

1½ cups (7½ oz.) all-purpose flour
5 Tbsp. (2¼ oz.) sugar
½ tsp. table salt
½ cup extra-virgin olive oil
2 Tbsp. water

1 cup (7 oz.) sugar
2 Tbsp. all-purpose flour
¼ tsp. table salt
3 large eggs plus 3 large yolks
1 Tbsp. grated lemon zest plus ½ cup juice (3 lemons)
¼ cup extra-virgin olive oil

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add oil and water and stir until uniform dough forms. Using your hands, crumble three-quarters of dough over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan, then press crumbled dough into fluted sides of pan. Press dough to even thickness. Place pan on rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking.

For the filling: About 5 minutes before crust is finished baking, whisk sugar, flour, and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain. Whisk in lemon zest and juice. Cook over medium-low heat, whisking constantly and scraping corners of saucepan, until mixture thickens slightly and registers 160 degrees, 5 to 8 minutes.

Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell.

Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely on wire rack, at least 2 hours. Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom, then carefully slide tart onto serving platter. Cut tart into wedges, wiping knife clean between cuts if necessary, and serve. (Leftovers can be wrapped loosely in plastic wrap and refrigerated for up to 3 days.)