Put the yeast and sugar in a bowl and add ½ cup of warm water (not over 110F). Stir well t mix, & set aside for about 15 minutes for the yeast to activate – it will bubble and foam.

Melt the butter in a sauce pan over low heat. Once melted stir in the milk, honey, and salt. Remove from the heat and let cool until lukewarm. Add to the yeast and mix.

Add the egg yolks and flour and still well with a wooden spoon until well blended.

With a dusting of flour on the work surface, dump out the dough and knead, adding flour as needed, until the dough is no longer sticky. After about 10 minutes of kneading the dough will be smooth and elastic.

Place in a large greased bowl, turning the dough so it is greased on top, and cover with plastic wrap. Allow to rise in a warm spot for a minimum of one hour, or up to several hours. Punch down and allow to rise again for another 30-40 minutes.

During the last rise, turn on the over and preheat to 450F. put a piece of parchment in the bottom of the cast iron Dutch oven, put on the lid and place int eh oven to pre-heat the pot as well. When the oven has reach 450F remove the Dutch over (carefully!!) , take off the lid, and gently scoop the dough form the bowl into the Dutch oven. Don’t worry if it doesn’t look like a nice round loaf, it will rise again as it bakes. Bake for 15 minutes with the lid on. Remove the lid, bake another 15-20 minutes without the lid, until the top looks golden. A thermometer should read about 200F for the center to be done. It will sound hollow when tapped.

Remove the pot from the oven and carefully remove the loaf form the pan, allowing it to cool at least 15 minutes before slicing.