MSG Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Few things beat the moment you set a golden, pull-apart loaf on the table and watch everyone reach for it at once. The dough itself is rich and pillowy, built from scratch with warm milk, butter, and egg, then layered with a fragrant garlic herb butter made from real minced garlic, fresh parsley, and dried oregano. Every ingredient here is whole and recognizable, which means none of the flavor-enhancing additives that sneak into store-bought breads or packaged seasoning blends. That matters more than people realize — a lot of commercially prepared breads and garlic spreads rely on hidden flavor boosters that can be hard to spot on a label. Here, the depth of flavor comes entirely from bloomed yeast, slow-cooked garlic, and good butter, so what you taste is exactly what you put in. The optional Parmesan adds a salty, nutty finish that feels indulgent without complicating the ingredient list. Serve it warm straight from the pan and let the layers do the talking.

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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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