1 cup plus 1 tbsp milk
4 1/2 - 5 cup flour
2 pkg active dry yeast
1 tbsp sugar
1 cup mashed potatoes
1/2 cup butter, softened
1 tsp salt
1 lb string cheese or mozzarella
1 tbsp fresh thyme leaves
1 tsp chopped fresh rosemary leaves
1 lg egg
1 tsp poppy seeds

In small saucepan, heat 1 cup milk just until bubbles appear around the side of pan.  Remove
from heat; transfer to large bowl and cool to 110-115 degrees.  Add 1 cup flour, the yeast and
sugar; stir until completely blended.  Set aside 20 minutes - mixture will become foamy and
rise.  Add 3 cups flour, the 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, adding remaining flour, if necessary, until smooth and elastic, aobut 12-14
minutes.  (Dough should be moist but not sticky.)  Wash, dry and oil mixing bowl.  Place
dough in oiled bowl, turning to bring oiled side up.  Cover with clean cloth; let dough
rise in warm place until double in size, about 1 hour.  On floured surface, roll dough
into 18 inch round.  Unravel string cheese and pull thick strands apart to create
thinner strand.  (If using mozzarella, cut into 1/4 inch cubes.)  Combine cheese with
thyme and rosemary; mound cheese and herb mixture in center of dough round, leaving about
a 6 inch border of dough.  Gently pull up edge of dough and bring to center, allowing
dough to fold in a spiral fashion, covering cheese and herb.  Pinch ends of dough at
center to close bread and create a "topknot".  Transfer bread to large, greased baking
sheet.  Cover with clean cloth and let rise 45 minutes.  Heat oven to 350*.  In small bowl,
beat together egg
and remaining 1 tbsp of milk.  Brush top of bread with egg mixture and sprinkle with
poppy seeds.  Bake 55-60 minutes, or until golden brown and center is firm.  Cool bread
20 minutes on wire rack before cutting.  Serve warm.  *This reheats well; just wrap
in tin foil and heat in oven for 10-20 minutes.