Gelatin Free Classic Pull Apart Bread
Warm, garlicky, and impossibly pull-apart-able, this loaf is the kind of bread that disappears before it even has a chance to cool. The dough comes together with pantry staples — flour, butter, egg, and milk — then gets layered with a fragrant garlic herb butter that soaks into every soft, golden layer as it bakes. Many store-bought breads and packaged dough products sneak in additives derived from animal-based sources, so making this from scratch means you know exactly what went into every pull. The technique of stacking buttered strips and standing them on edge in the loaf pan is what creates those gorgeous, fanned-out layers that practically beg to be torn apart at the table. Fresh parsley and minced garlic cooked low and slow in butter give the filling a mellow, savory depth without any harsh bite. Optional Parmesan adds a salty, nutty finish, but the loaf is absolutely stunning without it if you prefer to keep things simple. Serve it warm alongside soup, pasta, or honestly just on its own — no one will complain.
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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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