Beef Free Classic Pull Apart Bread
Warm, pillowy, and loaded with garlic herb butter, this pull-apart loaf is the kind of bread that disappears from the table before it even has a chance to cool. The dough comes together with simple pantry staples — flour, milk, egg, and butter — then gets enriched with a fragrant garlic and parsley butter that soaks into every single layer as it bakes. Stacking and slicing the dough before nestling it into the loaf pan is the move that creates those irresistible pull-apart layers, each one golden at the edges and soft in the center. A shower of Parmesan over the butter layer adds a salty, nutty depth that takes the whole thing over the top. This is naturally free of any meat or animal-derived ingredients beyond dairy and egg, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Serve it straight from the pan while it's still warm and let everyone tear into it together; it's practically made for sharing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!