Black Pepper Free Classic Pull Apart Bread
Soft, buttery, and impossibly fun to eat, this pull-apart loaf is the kind of bread that disappears from the table before it even has a chance to cool. The dough is enriched with whole milk, egg, and butter, giving each layer a tender, pillowy texture that practically melts in your mouth. A fragrant garlic herb butter — made with minced garlic, fresh parsley, and dried oregano — gets brushed generously over the rolled dough before it's stacked, sliced, and stood upright in the pan, creating those gorgeous pull-apart layers. A shower of finely grated Parmesan (optional, but highly recommended) adds a savory, nutty depth that makes every pull feel like a little reward. For anyone avoiding black pepper, this recipe is a genuine find — the herb butter delivers serious flavor through garlic and fresh parsley without relying on pepper at all, so there's no need to swap or skip anything. The whole process is straightforward and deeply satisfying, from watching the yeast bloom to pulling that golden, fragrant loaf from the oven. Serve it warm and let everyone tear in together — this is the kind of bread that turns an ordinary meal into a moment.
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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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