Citrus Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Few things beat pulling apart a warm, buttery loaf straight from the oven, and this one delivers that experience in the most satisfying way possible. Soft, pillowy layers of enriched dough are brushed with a fragrant garlic and herb butter made with minced garlic, fresh parsley, and dried oregano, then stacked and baked until gloriously golden. The technique of cutting, stacking, and standing the dough portions on their edges creates those dramatic pull-apart layers that make this bread as fun to eat as it is to look at. For anyone navigating a citrus-free lifestyle, this recipe is a genuine win — every single ingredient is naturally free of citrus, with no zest, juice, or citrus-derived additives hiding anywhere in the list. Store-bought flavored breads and garlic loaves can be surprisingly tricky, sometimes containing citric acid as a preservative or flavoring, so making this from scratch puts you fully in control. A optional dusting of finely grated Parmesan adds a savory, nutty depth that takes the whole thing over the top. Serve it warm at the table and let everyone dig in — it disappears fast.

About Fig

Fig 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!