Add yeast & 1 tbsp of sugar to a small bowl.  Add warm water to the yeast mixture & allow to rest until proofed (bubbly) – about 10-15 minutes. 

While waiting for the yeast to proof, in a large mixing bowl, mix butter, ½ cup of sugar, evaporated milk, & salt, using the paddle attachment (if using a stand mixer). Once the yeast has been proofed, add it to the milk mixture.

Add 3 cups of flour to this mixture & mix, using the paddle attachment. Switch to the bread hook & add one cup of flour at a time until you’ve reached 5 cups, add ½ cup of flour to a clean surface & continue kneading bread by hand & incorporating the flour until it’s no longer sticking to your fingers. This dough should be soft & stretchy.

Shape into a ball & brush dough with 1 tbsp of butter, place in a clean bowl & allow to rise for 1 ½-2 hrs or until doubled in size.

Once risen, punch down center & place on a lightly floured surface. Knead dough for 3-5 minutes. Divide into 2 pieces & roll out into a rectangle shape. Roll & tuck in the edges. Place in two greased pans. Allow bread to rise again in a warm place, covered for approximately 1 hour or until it forms into a loaf of bread. 

Bake at 375 degrees F for 25 to minutes-30 minutes. Once the bread is done, brush it with melted butter.

Slice & serve warm!