Celery Free Classic Pull Apart Bread
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, which gives each layer a tender, pillowy texture that bakes up beautifully golden. A fragrant garlic and parsley butter gets brushed across the entire surface before the dough is stacked, cut, and stood on edge in the pan — that's the move that creates all those irresistible pull-apart layers. Optional Parmesan melts into the folds as it bakes, adding a salty, savory depth to every single piece. The ingredient list is refreshingly straightforward — flour, dairy, garlic, herbs — with absolutely nothing that would raise a flag for anyone avoiding celery or celery-derived ingredients like celery seed or celery salt, which sneak into a surprising number of seasoning blends and store-bought breads. This is the kind of recipe you bring to a dinner party or a lazy Sunday brunch and watch people reach for seconds before the first round is even gone.
About FigFig 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!