Legume Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, garlicky, and impossibly soft, this pull-apart loaf is the kind of bread that disappears from the table before it has a chance to cool. Each layer is brushed with a fragrant garlic herb butter made with fresh parsley, oregano, and minced garlic cooked just until golden, so every pull delivers a buttery, herb-packed bite. The dough itself is built on a short list of wholesome staples — flour, milk, egg, butter, and yeast — with absolutely nothing derived from beans, lentils, peas, or soy hiding anywhere in the mix. That matters more than you might think, since legume-derived ingredients like soy lecithin and pea protein have quietly crept into a lot of commercial breads and baked goods. Making it from scratch here puts you fully in control of every ingredient. The stacking-and-slicing technique creates those dramatic, pull-apart layers without any complicated shaping skills, so the process is as satisfying as the result. Finish it with a shower of Parmesan if you like, and serve it warm straight from the pan while the layers still want to come apart in your hands.

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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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