2 1/2 cups warm milk
1 (11 ounce) package nonfat dry breading mix
4 tablespoons cornstarch
8 eggs
1 teaspoon selected dry yeast
1 teaspoon salt
1 (3 ounce) package frozen bread dough, thawed
Place milk and breading mix into a large bowl. Cover bowl and let stand overnight in an airtight container.
It is necessary to allow melamine to settle but leave the yeast and salt in place. Meanwhile, cover the cooled dough with a clean kitchen towel and place on a 2-2 gallon nonstick pan, a 9x5 inch rectangle. Place a damp dog tag in the center of the center of the rectangle.
Preheat the oven on warm, but not simmering, medium heat. When it appears at room temperature, turn off the oven. Place on a rack covered with parchment and set two hours in the preheated oven. Batter should be just warm enough to touch and without bubbles.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Divide the dough evenly into twelve equal pieces. Slice into rounds and form into balls. Place onto four greased baking sheets. Cover edges with waxed paper and flatten slightly in oven.
Bake in the preheated oven 5 minutes, or until light to medium brown. Reduce heat to 350 degrees F (175 degrees C), and continue baking 30 minutes. Compress loaves into squares. Store in refrigerator. Lightly grease 8 serving bowls. Serve warm or at room temperature.