Coca Bread

In a small bowl, combine the 1 tablespoon and 1 teaspoon of yeast with the warm water; let stand until foamy, about 10 minutes.
In a bowl, combine 1 cup of the sugar, 4 cups of flour, and salt. With a wooden spoon, stir in yeast mixture, milk, 3 eggs, and ½ cup of melted butter until combined. Using hands, work remaining flour into dough ¼ cup at a time, until the dough is no longer sticky.
On a lightly floured surface, knead the dough until it develops a smooth satiny texture and springs back when you poke it with your finger. This will take about 5 minutes.
Form the dough into a ball, and place in a lightly buttered bowl, rotating the dough in the bowl to coat it with butter.
Cover with plastic wrap, and let rise in a warm place for about an hour until it is doubled in size.
Preheat the oven to 400ºF. Generously grease two baking sheets with some of the melted butter. Turn the dough out onto a clean work surface, and cut in half.
Place half of the dough on each prepared baking sheet, and press into two 8 X 17-inch rectangles. Allow the dough to sit and rise (proof) for 15 minutes. In a small bowl, whisk together the remaining egg and 1 tablespoon of water. Brush all over each loaf.
Generously sprinkle the dough with the remaining ¼ cup sugar, and drizzle with the honey.
Bake for about 18 minutes, until golden and slightly crispy. Transfer the breads to wire racks to cool.