Carrageenan Free Classic Pull Apart Bread
Warm, garlicky, and impossible to stop pulling apart, this loaf is the kind of bread that disappears before it even has a chance to cool. The dough is built from scratch with whole milk, butter, and a single egg, then layered with a fragrant garlic herb butter made from minced garlic, fresh parsley, and dried oregano ā nothing processed, nothing mysterious. That matters more than it sounds, because many store-bought breads and even some packaged dough products sneak in additives and thickeners that people following a carrageenan-free lifestyle are actively trying to avoid. Here, every ingredient is straightforward and easy to verify. The stacking-and-slicing technique is what creates those dramatic pull-apart layers, and the 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 ā this is exactly the kind of communal bread moment that makes homemade baking worth every minute.
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Learn more āIngredients
8 servings
For the dough
- 2 Ā¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- Ā¾ cup whole milk, warmed to 110Ā°f (43Ā°c)
- 2 Ā½ 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
- Ā½ tsp dried oregano
- Ā¼ tsp salt
- Ā¼ 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 5ā8 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 4ā5 minutes more, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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