Chestnut Free Classic Pull Apart Bread
Warm, pillowy, and absolutely impossible to resist, this pull-apart loaf is the kind of bread that disappears from the table before it even has a chance to cool. The dough is enriched with butter, egg, and whole milk, giving each layer a soft, tender crumb that practically melts in your mouth. A generous brush of garlic herb butter — fragrant with minced garlic, fresh parsley, and oregano — soaks into every fold as it bakes, making the whole kitchen smell incredible. Optional Parmesan adds a salty, savory edge that takes the whole thing over the top. The stacking-and-slicing technique is what creates those gorgeous, pull-apart layers, and it's genuinely satisfying to assemble even if you've never made enriched bread before. Every ingredient here is straightforward pantry and dairy staple territory, so there's no need to scan labels or worry about hidden tree nut additions sneaking in. Serve it warm straight from the pan and let everyone tear into it together — this is communal eating at its very best.
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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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