Hazelnut Free Classic Pull Apart Bread
Soft, pillowy, and absolutely 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 butter, egg, and whole milk, giving each layer a tender, almost brioche-like chew that holds up beautifully to the garlicky herb butter brushed across every surface. That butter — fragrant with minced garlic, fresh parsley, and dried oregano — soaks into every fold during the second rise and bakes into something deeply savory and golden. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and satisfying choice: every ingredient is straightforward, and there's nothing hiding in the dough or the topping that could cause concern. Store-bought pull-apart breads and flavored loaves can be surprisingly risky territory, often produced on shared lines with nut-containing products, so baking your own is the smartest move. The optional Parmesan adds a salty, nutty depth without any actual nuts in sight, and the whole process — from proofing the yeast to pulling the first warm layer off at the table — is as rewarding as the result.
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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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