3 1/2 c. all-purpose flour, divided
2/3 c. mashed boiled potatoes, room temp.
2 tbsp. sugar
1 1/2 tsp. salt
1 pkg. RapidRise yeast
3/4 c. milk
1/4 c. water
2 tbsp. butter
1 egg white
1 tbsp. cold water
Cornmeal

Set aside 1 cup flour. In large bowl, mix remaining flour, mashed potato, sugar, salt and RapidRise yeast. In saucepan, over low heat, heat milk, water and butter until hot to touch (125 to 130 degrees) stir into dry mixture. Mix in only enough reserved flour to make soft dough. On lightly floured surface, knead 4 minutes.

Roll dough to 16"x8" rectangle; roll up from long edge as a jelly roll; seal seam and end. Place on greased baking sheet sprinkled with cornmeal; cover. Place large shallow pan on counter; half fill with boiling water. Place baking sheet over pan; let dough rise 20 minutes.

Cut 3 slashes on top of loaf. Beat egg whites and cold water; brush on loaf. Sprinkle with cornmeal. Bake at 400 degrees for 25 minutes or until done. Remove from baking sheet; cool on wire rack.