Herbed Potato Cheese Bread

Directions

1. In a small saucepan, heat 1 c. lowfat milk just till bubbles appear around the side of pan. Remove from heat; transfer to a large bowl and cold to 110 to 115 degrees. Add in 1 c. flour, yeast, and sugar; stir till completely blended. Set aside 20 min; mix will become foamy and rise.
2. Add in 3 c. flour, potatoes, butter and salt to yeast mix. With wooden spoon, stir till a manageable dough is formed. Turn out onto floured surface and knead dough. Gradually add in remaining flour, if necessary, till smooth and elastic, 12-14 min.
3. Oil a mixing bowl. Place dough in bowl, turning to bring greased side up. Cover with cloth, let rise in hot place till doubled in size, about 1 hour.
4. 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 in thyme and rosemary. Mound cheese mix in center of dough, leaving a 6-inch border of dough. Gently pull up edge of dough and bring to center allowing dough to mix in a spiral fashion. Cover the cheese and herbs. Healthy 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 min.
5. Heat oven to 350 degrees. In small bowl, beat together egg and remaining Tbsp. of lowfat milk. Brush top of bread with egg mix and sprinkle with poppy seeds. Bake 55 to 60 min or possibly till golden and center is hard. Cold bread 20 min on wire rack before cutting. Serve hot.