Artificial Flavors Free Classic Pull Apart Bread
There is something deeply satisfying about pulling apart a warm, pillowy loaf at the table, and this garlic herb version delivers that experience in the most crowd-pleasing way possible. The dough is built from scratch using real whole milk, butter, and a fresh egg, so every layer is rich and tender without relying on any packaged flavor enhancers or mystery additives. The garlic herb butter is made by gently cooking minced garlic in real butter and finishing it with fresh parsley and dried oregano ā nothing synthetic, just honest ingredients doing exactly what they're supposed to do. For anyone who scrutinizes store-bought breads and rolls for artificial flavoring agents, making this at home puts you completely in control of what goes into every single layer. The optional Parmesan adds a savory, nutty depth that feels indulgent without complicating the ingredient list at all. It bakes up golden and fragrant, and the pull-apart layers make it as fun to eat as it is to look at ā perfect for a dinner party centerpiece or a cozy weekend project.
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Learn more āIngredients
8 servings
For the dough
- 2 Ā¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- Ā¾ cup whole milk, warmed to 110Ā°f (43Ā°c)
- 2 Ā½ 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
- Ā½ tsp dried oregano
- Ā¼ tsp salt
- Ā¼ 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 5ā8 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 4ā5 minutes more, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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