In the bowl of a stand mixer fitted with the dough hook, combine the warm water (95-115 degrees F.), yeast and 1 tablespoon sugar. Let stand for about 10 minutes, or until the mixture is frothy.

In a medium bowl, combine the melted butter, 1/4 cup sugar, evaporated milk and salt. Add to the yeast mixture and mix well.

Add three cups of flour to the mixer and mix well. Began adding 1 cup of flour at a time, up to 5 cups. When you've added 5 cups, began adding flour 1/2 cup at a time until the dough no longer sticks to the sides of the bowl or your fingers. Place the dough in a large, lightly oiled bowl. Cover and let rise in a warm place for about 1 1/2 hours.

On a floured surface, punch the dough down and need for about 5 minutes, until smooth and elastic and soft. Cut the dough into two pieces and roll each piece into a long rectangle, about the length of your bread pans. Place dough into two greased bread pans.

Let the dough rise for an additional 30-60 minutes (until it resembles a good loaf of bread). Meanwhile, preheat oven to 375 degrees. Bake for about 25 minutes, or until golden brown. Brush with melted butter and place on a wire rack to cool.