Fructose Free Classic Pull Apart Bread
Warm, garlicky, and impossibly pull-apart-able, this loaf is the kind of bread that disappears from the table before it even has a chance to cool. The dough is built from simple pantry staples — flour, milk, egg, and butter — with no fruit-derived sweeteners, honey, or high-fructose ingredients hiding anywhere in the recipe. A small amount of granulated sugar activates the yeast and enriches the dough, keeping things well within a low-fructose approach without sacrificing that soft, pillowy texture. The real magic happens in the garlic herb butter: minced garlic cooked gently in butter, then stirred together with fresh parsley and dried oregano for a savory, aromatic coating that soaks into every single layer. Stacking and slicing the dough before nestling it into the loaf pan is what creates those dramatic, pull-apart layers that make this bread so satisfying to serve. Parmesan is optional but highly recommended — it adds a salty, nutty depth that plays beautifully against the herb butter. Serve it straight from the oven and let everyone tear into it together.
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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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