I'm not good at just looking at a recipe and being able to tell if it will be good, I have to cook it to tell

Question

but the last few new bread recipes I have made just wasn't that good......so, does this sound good to you because I don't really feel like trying another bomber..lol, its called Kringle.

1/2 C. margarine or butter

2 C. flour

1 T. sugar

1/2 t. salt

1 pkg. active dry yeast

1/4 C. warm water (105 to 115°F.)

1 egg

1/2 C. lukewarm milk (scalded, then cooled)

1 (8-oz.) can almond paste (1 C.)

1/2 C. packed brown sugar

1/2 C. margarine or butter, softened

1 C. powdered sugar

1 T. water, or more as needed

1/2 t. maple flavoring or vanilla

1/4 C. chopped nuts

Cut margarine into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture and beat until smooth (dough will be very soft). Cover and refrigerate at least 2 but no longer than 24 hours.

To make filling, mix together almond paste, brown sugar and margarine until smooth.

Divide dough into halves. Return 1 half to refrigerator. Roll other half into 15-by 6-inch rectangle on floured, cloth-covered board with floured, stockinet-covered rolling pin.

Spread half of filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1½-inch overlap. Pinch edges to seal. Carefully arrange kringle on greased baking sheet in oval or horseshoe shape. Pinch ends together for the former. Repeat with remaining dough. Cover and let rise in warm place 30 minutes.

Bake at 375°F. until golden brown, 20 to 25 minutes.

To make glaze, mix together powdered sugar, water and maple flavoring or vanilla until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time. Spread dough with glaze. Sprinkle with nuts.

Variation: For pecan filling, mix together 1 1/2 C. chopped pecans, 1 C. packed brown sugar and ½ c. margarine or butter, softened until well combined.
Makes 2 loaves.

Answer 1

I'm afraid you're going to need to be more specific about what you mean by a recipe being "good". If you're worried whether or not it will be tasty, that's going to be up to you, and if you are capable of remembering what something tastes like, you can eventually train yourself to remember different flavors at once and approximate for yourself.

If you're worried about a recipe actually coming out the way you expect it to texture-wise or whatever...you're in good company. I went to a class once hosted by Denise Vivaldo, and one of the things she warned us about was how many recipes get included in publications (even honest-to-goodness COOKBOOKS!) without ever actually being tested, because the Powers That Be are in a hurry to get the item to press and don't have time to test everything. The only ones I know for certain do test all their recipes are (of course) Vivaldo's books, and any in the "Best Recipe" series from Cook's Magazine and America's Test Kitchen - those guys make their living by making every possible recipe for a dish they can find, then taking the results of all of them and tweaking until they get their ideal version of said dish. And the book I have actually has documentary of their research - extra spiffy. =)

I'm afraid I'm not skilled enough at baking to answer you on the latter. As far as tastes go...it'll probably end up being very sweet, and I would go for vanilla rather than maple.

Answer 2

The recipe sounds good (DO NOT USE THE MAPLE FLAVORING -- GO FOR THE VANILLA TO AVOID COMPETING WITH THE ALMOND PASTE), but if you don't thoroughly knead the dough, you'll end up with a rather crumbly texture that will defeat the ingredients. The dough should be as soft and smooth as a baby's butt. Also, take care not to over bake, because it will end up being too dry.
The more you cook/bake, the better you'll get at guaging whether or not a recipe is worth your time. Most great chefs have made some grand mistakes, which, in turn, have served to be their greatest teachers! Expect a bomb every once in awhile.

Answer 3

I'll take a stab at this one. I don't know what you mean by a bomber, is it flat, no taste? The first thing that can and will go wrong is the needless killing of yeast,(poor things). How do you check the temp of the water before you try and proof the yeast? Keep the water under the 105 mark. Like us in a Jaccuzi anything over that and we're good for nothing, except a cool shower and a nap

Answer 4

Yes it sounds very good to me , but I like most pasteries.
I think a lot, or most of us have been disappointed when trying a new recipe for the first time. But that's really the only way to know if you like it , because most of us have different taste. What one likes , others may not.
If you decide to try it , I hope you really enjoy the finished product.

Answer 5

it sounds really good to me, the sugars and almond paste sound like it would give it a nice sweet flavor, id make it but i dont think you ever can really know for sure untill you try it or talk to someone else whos tried it.

Answer 6

It sounds pretty good. Maybe a tad too sweet due to the almond paste. Try it out. If you like it, make it again. If you don't like it, don't make it again.

Answer 7

It sounds delicious to me. If you follow the recipe closely, using the exact ingredients, measurements, oven temperature and baking time, I don't think you'll be disappointed.

Answer 8

It sounds like a hassle. I have a great recipe for a honey wheat bread. If you'd like it, email me.

Answer 9

Kringle is delicious and beautiful, you will love it if you like slightly sweet bread.

Answer 10

it sounds good, but it sounds like a very sweet bread.................