Lupin Free Classic Pull Apart Bread
Pull-apart bread is one of those showstopper bakes that looks impressive but rewards you with pure, buttery comfort the moment you tear into it. The dough comes together with everyday pantry staples — all-purpose flour, milk, egg, and butter — so there's no need to hunt down specialty flours or worry about unexpected legume-based additives that sometimes sneak into commercial bread blends. The garlic herb butter layered throughout is the real star: fragrant minced garlic cooked just until soft, fresh parsley, dried oregano, and an optional dusting of Parmesan all pressed between pillowy folds of enriched dough. That stacking-and-slicing technique is what creates those gorgeous, pull-apart layers, and it's genuinely satisfying to assemble. Once it comes out of the oven deep golden and puffed, the whole kitchen smells incredible. Serve it warm straight from the pan and let everyone pull their own piece — it's the kind of bread that disappears fast and earns immediate requests for the recipe.
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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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