Cashew Free Classic Pull Apart Bread
Pull-apart bread is one of those showstopper bakes that looks impressive but rewards you with pure, buttery comfort the moment you tear into it. The dough comes together with simple pantry staples — flour, milk, egg, and butter — then gets layered with a fragrant garlic herb butter made from real minced garlic, fresh parsley, and oregano cooked gently in butter until just softened. That stacking-and-slicing technique is what creates all those gorgeous, pull-apart layers that soak up every bit of the herb butter as the loaf bakes. A dusting of finely grated Parmesan on top (totally optional, but highly recommended) adds a salty, savory finish that takes the whole thing over the edge. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden nut-based fillers sneaking into your bread. The loaf bakes to a deep golden brown with a soft, pillowy interior that practically begs to be pulled apart at the table while it's still warm. Serve it alongside a bowl of soup, a big salad, or honestly just on its own — no one will complain.
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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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