High Fructose Corn Syrup Free Classic Pull Apart Bread
Warm, garlicky, and impossible to stop pulling apart, this homemade loaf is the kind of bread that disappears before it even has a chance to cool. Every layer is brushed with a fragrant butter made from real garlic, fresh parsley, and dried oregano ā no packaged mixes, no mystery syrups, just clean, honest ingredients you can actually read. That matters more than it sounds, because store-bought pull-apart breads and flavored dough products are notorious for sneaking in sweeteners that have no business being in a savory loaf. Here, the only sweetness comes from a small measure of plain granulated sugar used to activate the yeast and enrich the dough, keeping everything exactly where you want it. The method is straightforward ā a stand mixer does the heavy lifting, and two short rises give the dough its soft, pillowy structure. Optional Parmesan melted between the layers adds a salty, nutty depth that makes each pull feel like a little reward. Serve it straight from the pan while it's still warm and watch it become the most requested thing on your table.
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Learn more āIngredients
8 servings
For the dough
- 2 Ā¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- Ā¾ cup whole milk, warmed to 110Ā°f (43Ā°c)
- 2 Ā½ 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
- Ā½ tsp dried oregano
- Ā¼ tsp salt
- Ā¼ 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 5ā8 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 4ā5 minutes more, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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