1 envelope active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (110°-115°F)
12 ounces evaporated milk
1/4 cup warm water (110°-115°F)
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons melted butter

In a small bowl, dissolve yeast and sugar in warm water. Let stand 10 minutes till creamy. Combine yeast mixture with evaporated milk, water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead 5-8 minutes till smooth and elastic. Lightly oil a large bowl, place dough in bowl and turn to coat top. Cover with a damp cloth and let rise 1 hour till double. Butter two 9x5 inch loaf pans. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in prepared pans. Butter tops of each loaf with melted butter and cover loosely with plastic wrap. Let rise 30 minutes till doubled. Place a small pan of hot water on the bottom shelf of the oven. Heat oven to 375°F. Bake loaves 25-35 minutes till tops are golden brown. Brush butter onto crusts while warm. Slice when cool.