Chicken Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, pillowy, and absolutely 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 built with whole milk, butter, and egg for a rich, tender crumb, then layered with a fragrant garlic-parsley butter that seeps into every fold as it bakes. Stacking and slicing the dough before it goes into the pan is the clever trick that creates those irresistible pull-apart layers — no special equipment needed beyond a loaf pan and a stand mixer. A shower of Parmesan over the butter layer adds a salty, nutty depth that takes the whole thing to another level. This is naturally free of any poultry, relying entirely on pantry staples and fresh aromatics to deliver serious flavor. It works beautifully as a shareable side for soups, pasta, or a big salad, and honestly holds its own as the star of the table. Serve it straight from the pan while it's still warm and watch it vanish.

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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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