Red or Green Idaho® Potato Bread Pinwheels

Red or Green Idaho® Potato Bread Pinwheels

Judy Lyness
Food Blogger
My Well Seasoned Life

Yield: 12



  1. Put the potato in a saucepan and cover with water. Bring to a boil over medium-high heat. Boil until fork-tender, then drain and cool, reserving ¾ cup water.
  2. Pass the cooked potato through a ricer or fine mesh.
  3. In the bowl of a stand mixer, dissolve the yeast in ¼ cup of the warm potato water. Add the food coloring to the remaining warm water.
  4. Attach the bread hook to the mixer and add the potato, flour, sugar and salt to the bowl.
  5. Turn on low and slowly pour in the colored potato water. Knead for about 3-5 minutes until flour is incorporated. If the dough is sticking to the bowl add a bit more flour.
  6. Add the butter a bit at a time and knead until incorporated.
  7. Cover the bowl, set in a warm place and let rise 1 hour.
  8. Turn the dough onto a floured surface and press into a rectangle. Fold the right and left edges so they meet in the middle; starting from the top, roll the dough into a log. Place in a medium-sized bread loaf pan. Let rise for 1 hour.
  9. Preheat the oven to 350 degrees F.
  10. Bake the bread for 30 minutes. Remove the loaf from the pan and cool on a rack.
  11. Make the goat cheese filling: Place chèvre and honey in bowl and mix until smooth. Stir in the chopped almonds and figs.
  12. Make the cream cheese filling: Mix together the cream cheese and chopped olives.
  13. Assemble the pinwheels: Once the bread has cooled, slice the loaf horizontally (end to end) to make long, flat, thin slices. Spread the filling of your choice over each slice, then roll the pinwheel from the short side to make a little log. Slice and arrange the pinwheels on a platter.