Ginger Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, buttery, and 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 enriched with whole milk, egg, and softened butter worked in gradually, which gives each layer a tender, pillowy texture that bakes up beautifully golden. A simple pan sauce of melted butter, minced garlic, fresh parsley, and dried oregano gets brushed across the rolled dough before it's stacked, sliced, and stood upright in the loaf pan — that's the move that creates all those gorgeous pull-apart layers. Optional Parmesan tucked between the folds adds a savory, slightly nutty depth that makes every piece feel like a little reward. The whole recipe relies on straightforward pantry staples with zero hidden spices or flavor blends to second-guess, so you know exactly what's going in. It's the perfect centerpiece for a dinner table, a game-day spread, or honestly just a quiet night when you want something homemade and deeply satisfying. Serve it warm and let everyone tear in.

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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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