I've seen/used a lot of bread recipes, but never even heard of one where the yeast was added after kneading. You'd think there'd be good reasons for that. Kneading actually has a double function: not just releasing gluten but also mixing, so why try to separate them?
Luciano is certainely right about the unformity of the texture. I believe the texture of gluten would keep ingredients from migrating and make mixing more difficult, which would be catastrophic for yeast. In fact, if you add some discrete chunks of something to the bread you usually add them after kneading or at the very end (olives, bacon bits...), but all ingredients that have to be mixed in uniformly (salt, spices) get added before kneading.
There are even recipes that separate out the initial rising of the yeast from the mixing. I learned at first from the Tassajara Bread Book, which generally uses a sponge method where you allow liquid, yeast and a small bit of flour to start fermenting before adding other ingredients (especially salt). I've often transposed this method into other recipes as I find that does give a good texture and a better rise.