2 tsp. cornmeal
1/4 c. instant mashed potatoes
2 c. hot milk
2 (1/4 oz.) pkgs. active dry yeast
2 tbsp. + a pinch sugar
1 tbsp. + a pinch salt
6 c. bread flour
1/4 c. + 1 tbsp. unsalted butter, softened

Lightly butter 2 (8") loaf pans. Sprinkle each with 1 teaspoon of the cornmeal to coat the insides. Tap out any excess. Put the instant potatoes in a medium bowl, whisk in the hot milk.

In small bowl combine dry yeast, 1/2 cup water and a pinch of sugar and salt. In a large mixing bowl, combine the flour and remaining 2 tablespoons sugar and 1 tablespoon salt. Pour in both the potato and yeast mixture and add the butter. Mix until well blended. Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put into a lightly buttered bowl, cover with plastic and let rise in a warm place until doubled, about 1 hour. Divide the dough into 2 equal parts.

On lightly floured surface, roll out each piece of dough into an 8"x14" rectangle. Brush off any excess flour and then roll into a loaf shape. Pinch the bottom seam to seal. Put each piece of dough seam side down into a pan. Cover loosely with plastic wrap and let rise in a warm place until dough extends about 2" above the pan, about 1 hour. Preheat the oven to 375 degrees. Bake for 35 to 40 minutes, until golden brown. Let cool on wire rack before serving.