1 cup warm mashed potatoes (prepared with added milk and butter)
1/2 cup butter, softened
1 cup warm 2% milk (110° to 115°)
3 cups shredded mozzarella cheese
1 to 3 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1 large egg
1 tablespoon 2% milk
1 teaspoon poppy seeds
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.
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. Preheat oven to 350°.
In a small bowl, combine egg and milk; brush over top. Sprinkle with poppy seeds. Bake until golden brown, 40-45 minutes. Cool for 20 minutes before slicing. Serve warm.