I tried breadmaking this weekend as I wanted some warm, crusty bread to go with my store brought pesto sauce. I dread any recipe that has active dry yeast ingredient in it as I always end up killing the yeast one way or another. Not with this recipe technique! The dry yeast will survive and you will get a nice pillowy rise and rustic bread texture when it’s all baked.  For more recipes, visit my food blog at Kitchen Samurai.