BHA & BHT Free Classic Pull Apart Bread
Warm, garlicky, and impossible to stop pulling apart, this homemade loaf is the kind of bread that disappears before it even has a chance to cool. Every layer is brushed with a fragrant butter made from real garlic, fresh parsley, and dried oregano — no preservatives, no mystery additives, just ingredients you can actually read. That matters more than it sounds, because BHA and BHT show up in a surprising number of store-bought breads and packaged dough products, often hiding in plain sight on the label. Making the dough yourself from scratch — flour, egg, whole milk, and butter — puts you fully in control of what goes into every single bite. The technique of stacking and slicing the dough creates those gorgeous pull-apart layers that soak up every drop of the herb butter as the loaf bakes to a deep golden brown. Optional Parmesan adds a salty, nutty finish that takes the whole thing over the top. Serve it warm straight from the pan and let everyone tear in together — it's the kind of communal bread moment that makes the whole process completely worth it.
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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.
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