1 c. starter
1/2 c. corn oil
1 tbsp. salt
1 1/2 c. warm water
6 c. bread flour

Mix and make into stiff batter. Divide into 3 parts. Roll in corn oil, put in large greased dish pan. Place in cold oven or place cloth over pan. Let set over night. In the morning, punch down and divide into 3 parts. Knead on floured surface, put in 33 loaf pans. Brush with corn oil, let set for 6 to 12 hours. Bake in a 350 degree oven for 30 minutes. Brush with butter.

SOURDOUGH STARTER:

1 pkg. yeast
1 c. water
1/2 c. flour
3 tbsp. sugar

Mix and let stand for 4 days at room temperature, then refrigerate for 3 to 5 days.