In a large bowl, stir the yeast into the water. Let the mixture stand for 10 minutes or until a creamy layer forms on top. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead for 5 minutes or until smooth and elastic. Form the dough into a compact round ball, and place in an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough. Cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.

Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.

Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Bake at 375˚F for 40 minutes. Bread should sound hollow when tapped on the bottom. Cool on a rack for 1 hour before slicing.