Barley Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Soft, buttery, and loaded with garlic herb flavor, this pull-apart loaf is the kind of bread that disappears the moment it hits the table. Each layer is brushed with a fragrant blend of melted butter, fresh garlic, parsley, and oregano, then stacked and baked until golden and irresistible. The dough itself comes together with all-purpose flour, whole milk, egg, and a touch of butter — straightforward pantry staples with zero grain fillers or hidden additives to stress over. That matters more than it sounds, because many store-bought breads and packaged mixes sneak in unexpected grains that can be hard to spot on a label. Making it from scratch here means you know exactly what went into every pull-apart layer. The optional Parmesan finish adds a salty, savory edge that takes the whole loaf over the top. Serve it warm straight from the pan and let everyone tear in — no slicing required.

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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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