1 c. plus 1 tbsp. milk4 1/2 to 5 c. unsifted flour
2 pkg. active dry yeast
1 tbsp. sugar
1 c. mashed potatoes
1 stick butter, softened
1 tsp. salt
1 lb. string or Mozzarella cheese
1 tbsp. fresh thyme leaves
1 tsp. chopped fresh rosemary leaves
1 lg. egg
1 tsp. poppy seeds

In a small saucepan, heat 1 cup milk just until bubbles appear around the side of pan. Remove from heat; transfer to a large bowl and cool to 110 to 115 degrees. Add 1 cup flour, yeast, and sugar; stir until completely blended. Set aside 20 minutes; mixture will become foamy and rise.

Add 3 cups flour, potatoes, butter and salt to yeast mixture. With wooden spoon, stir until a manageable dough is formed. Turn out onto floured surface and knead dough. Gradually add remaining flour, if necessary, until smooth and elastic, 12-14 minutes.

Oil a mixing bowl. Place dough in bowl, turning to bring greased side up. Cover with cloth, let rise in warm place until doubled in size, about 1 hour.

On floured surface, roll dough to 18-inch round. Unravel string cheese and pull apart to make thinner strands. If using shredded Mozzarella, leave as is. Put cheese in bowl and add thyme and rosemary. Mound cheese mixture in center of dough, leaving a 6-inch border of dough. Gently pull up edge of dough and bring to center allowing dough to fold in a spiral fashion. Cover the cheese and herbs. Pinch ends of dough at center to close bread and create a "top knot." Transfer bread to a greased pizza pan. Cover and let rise 45 minutes.

Heat oven to 350 degrees. In small bowl, beat together egg and remaining tablespoon of milk. Brush top of bread with egg mixture and sprinkle with poppy seeds. Bake 55 to 60 minutes or until golden brown and center is firm. Cool bread 20 minutes on wire rack before cutting. Serve warm.