Auntie Maureen's Finn Coffee Bread

• 4 tablespoons yeast
• 12 cup water, lukewarm
• 1 teaspoon sugar
• 12 cup butter, melted
• 1 cup sugar
• 3 eggs
• 1 tablespoon cardamom seed, crushed
• 1 34 cups milk, evaporated
• 2 12 cups water, warm
• 9 cups flour, divided

1. Set the yeast in 1/2 cup lukewarm water with 1 teaspoons sugar in a small bowl, cover with saran wrap to rise, about 15 minutes.
2. In a large bowl, put butter, 1 sugar, eggs, and cardamon, mix together.
3. Add yeast mixture, evaporated milk (this is not the sweetened condensed milk but rather evaporated milk, like Carnation), add the 2 1/2 cups of warm water (use the empty can from the evaporated milk to measure.
4. Stir well, and then stir in 3 cups of the flour, stirring until a batter if formed.
5. Cover with wax paper and a towel.
6. Put in a warm place and let rise until bubbly, about 1 - 1 1.2 hours.
7. Stir in more flour, a bit at a time, and keep adding until a soft dough is formed.
8. Usually will take about 6 cups more.
9. Cover again and put in warm place for second rising.
10. When doubled put on floured board and knead 5 to 10 minutes.
11. Divide and braid into 3 or 4 coffee braids, depending on the size you would like.
12. Raise until double.
13. Then brush lightly with beaten egg and sprinkle with sugar.
14. Bake at 375F for 20 - 25 minutes.

yeast, water, sugar, butter, sugar, eggs, cardamom, milk, water, flour

Taken from www.food.com/recipe/auntie-maureens-finn-coffee-bread-386090 (may not work)