Emulsifier Free Classic Pull Apart Bread
Warm, garlicky, and impossible to stop pulling apart, this loaf is the kind of centerpiece that disappears before it even has a chance to cool. The dough comes together from scratch using just flour, milk, egg, butter, yeast, and sugar ā straightforward pantry staples with no hidden additives or emulsifiers that often sneak into store-bought breads and dough conditioners. That matters more than people realize, because commercial bread products routinely rely on ingredients like mono- and diglycerides or DATEM to achieve their texture, and avoiding those usually means baking your own. Here, the soft, pillowy layers come entirely from proper kneading technique and a slow butter incorporation ā no shortcuts, no additives, just good bread science. Each portion gets brushed with a fragrant garlic and herb butter made from real butter, fresh parsley, minced garlic, and dried oregano, then stacked and sliced so every pull reveals those gorgeous, flavor-soaked layers. The optional Parmesan adds a salty, nutty finish that takes the whole thing over the top. Serve it straight from the pan while it's still warm and watch it vanish.
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Learn more āIngredients
8 servings
For the dough
- 2 Ā¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- Ā¾ cup whole milk, warmed to 110Ā°f (43Ā°c)
- 2 Ā½ 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
- Ā½ tsp dried oregano
- Ā¼ tsp salt
- Ā¼ 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 5ā8 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 4ā5 minutes more, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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