Brazil Nut Free Classic Pull Apart Bread
Warm, pillowy, and absolutely impossible to stop pulling apart, this garlic herb loaf is the kind of bread that disappears before it even has a chance to cool. The dough is enriched with butter, egg, and whole milk, giving each layer a tender, slightly chewy crumb that bakes up golden and fragrant. A slathering of garlicky herb butter — made with minced garlic, fresh parsley, and dried oregano — gets brushed across the rolled dough before it's stacked, sliced, and stood upright in the pan, so every single pull-apart piece is loaded with flavor. The optional Parmesan adds a salty, nutty edge that takes the whole thing over the top. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of nuts in any form — every ingredient is straightforward pantry and dairy staple, with no hidden surprises. It's the kind of showstopper that looks impressive at the table but follows a clear, approachable process from first proof to final pull.
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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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