Gut Friendly Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, pillowy, and loaded with garlic herb butter, this pull-apart loaf is the kind of bread that disappears the moment it hits the table. The dough is built from simple, whole ingredients — milk, egg, butter, flour — with no hidden additives or preservatives that can make store-bought breads harder on sensitive stomachs. Blooming the yeast properly before mixing and giving the dough two full rises means the gluten develops slowly and thoroughly, which tends to make homemade bread far gentler to digest than anything rushed off a commercial line. The garlic is cooked low and slow in butter until just softened, so it delivers all that savory depth without the harshness of raw alliums. Fresh parsley and dried oregano round out the flavor in a way that feels bright and clean rather than heavy. You pull it apart right at the table, layer by buttery layer, which honestly makes it taste even better than it already smells.

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!