Capsaicin Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, buttery, and 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 whole milk, egg, and softened butter worked in gradually, giving each layer a tender, pillowy texture that bakes up golden and just slightly crisp on the outside. A fragrant butter made with fresh garlic, parsley, and dried oregano gets brushed across the rolled dough before it's stacked, cut, and stood on edge in the pan — that's the move that creates all those irresistible pull-apart layers. For anyone avoiding capsaicin, this recipe is a genuinely satisfying find, since so many savory breads and flavored butters sneak in red pepper flakes, chili powder, or cayenne that can be hard to spot. Every ingredient here is straightforward and easy to verify, so there's no guesswork involved. Optional Parmesan melts into the layers as it bakes, adding a salty, nutty depth that makes the whole loaf feel a little indulgent. Serve it warm straight from the pan and let everyone pull their own piece — it's the best kind of communal eating.

About Fig

Fig 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!