This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

Note: This makes more “pistou” than you will need for the soup. You can use the extra to top grilled chicken or mix it into salads or steamed vegetables. 3 (1-inch) slices rye bread, cut into cubes 1.