In a small bowl, add the yeast and sugar. Pour the warm water over the yeast mixture and let it sit 5 to 10 minutes, or until nice and bubbly. If it doesn't foam, toss it and start over.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, evaporated milk, and salt on medium low. Mix in the yeast mixture just until combined.

Swap out the paddle attachment for a dough hook. With the mixer on low, add 3 cups flour until combined. Add 1 cup flour at a time and stir until combined. After adding a total of 6 cups flour, add ½ cup flour at a time until the dough is no longer sticking to the sides.

Cover the ball of dough and sides of the bowl with shortening. Cover the bowl with a warm towel. Set by a window and let rise 1 hour, or until doubled in size.

When it has risen over the bowl, punch it down, and transfer to a floured surface.

Spray 2 9x5-inch bread pans with nonstick cooking spray.

Knead the dough 2 to 3 minutes. Cut into 2 equal pieces. Using a rolling pin, roll one piece into a rectangle. Starting at the shorter side, roll the dough up and tuck the ends under. Place into a bread pan. Repeat with the remaining piece.

Preheat oven to 375°F and place the rack in the middle of the oven.

Let the loaves rise about 30 minutes. When it looks like a good loaf of bread, place in the oven and bake 25 to 35 minutes, or until golden on top and cooked through.

Remove from the pans to a cooling rack. Brush the tops with butter. Slice once slightly cooled.