Herbed Mozzarella Round

• 4-1/4 to 4-3/4 cups all-purpose flour
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup warm mashed potatoes (prepared with added milk and butter)
• 1/2 cup butter, softened
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 3 cups shredded mozzarella cheese
• 1 to 3 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 large egg
• 1 tablespoon whole milk
• 1 teaspoon poppy seeds

1. In a large bowl, combine 3 cups flour, yeast, sugar and salt. Add potatoes and butter. Beat in warm milk until smooth. Stir in enough remaining flour to form a firm dough. Beat for 2 minutes. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down; turn onto a lightly floured surface. Roll into an 18-in. circle. Transfer to a lightly greased 14-in. pizza pan. Sprinkle cheese over center of dough to within 5-in. of edge. Sprinkle with thyme and rosemary. Bring edges of dough to center; twist to form a knot. Cover and let rise until doubled, about 30 minutes.
3. In a small bowl, combine egg and milk; brush over top. Sprinkle with poppy seeds. Bake at 350u0b0 for 40-45 minutes or until golden brown. Cool for 20 minutes before slicing. Serve warm.

flour, active dry yeast, sugar, salt, warm mashed potatoes, butter, milk, mozzarella cheese, thyme, fresh rosemary, egg, milk, poppy seeds

Taken from www.tasteofhome.com/recipes/herbed-mozzarella-round/ (may not work)