Almond Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, pillowy, and absolutely impossible to stop pulling apart, this garlic herb loaf is the kind of bread that disappears before it even has a chance to cool. The dough is enriched with butter, egg, and whole milk, giving each layer a soft, tender crumb that bakes up golden and fragrant. A garlicky herb butter made with fresh parsley, oregano, and optional Parmesan gets brushed across the entire surface before the dough is stacked, cut, and stood on edge in the pan — which is exactly what creates those irresistible pull-apart layers. For anyone navigating tree nut allergies, this recipe is a genuinely safe and satisfying choice, built entirely from straightforward pantry staples with no almond flour, almond extract, or nut-based ingredients anywhere in sight. Store-bought pull-apart breads and flavored loaves can be surprisingly risky territory, often produced on shared lines or finished with nut-based toppings, so making your own puts you fully in control. Serve it straight from the pan while it's still warm and watch everyone at the table reach in at once.

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Ingredients

8 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
¾ cup whole milk, warmed to 110°f (43°c)
2 ½ cups all-purpose flour, plus more for dusting
1 tsp salt
2 tbsp granulated sugar
1 large egg, room temperature
3 tbsp unsalted butter, softened

For the garlic herb butter

4 tbsp unsalted butter
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
½ tsp dried oregano
¼ tsp salt
¼ cup finely grated parmesan cheese (optional)

Instructions

1
In the bowl of a stand mixer, combine the warm milk, 1 tsp sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the flour, salt, 2 tbsp sugar, and egg to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 5 minutes, then add the softened butter one tablespoon at a time, waiting until each addition is fully incorporated before adding the next. Continue kneading on medium speed for 4–5 minutes more, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.

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