Mustard Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, pillowy, and impossible to resist, this pull-apart loaf is the kind of bread that disappears the moment it hits the table. Layers of soft, buttery dough are brushed with a fragrant garlic herb butter made from minced garlic, fresh parsley, and dried oregano — nothing complicated, nothing hidden. For anyone navigating a mustard sensitivity, this recipe is a genuine relief, because garlic bread and shareable loaves at restaurants or bakeries often sneak in mustard powder or mustard-based seasonings for depth of flavor. Every ingredient here is straightforward and easy to verify, so you can bake with total confidence. The technique of stacking and slicing the dough creates those gorgeous, pull-apart layers that soak up every bit of the herby butter as the loaf bakes to a deep golden brown. Optional Parmesan adds a salty, savory finish that takes the whole thing over the top. Serve it warm straight from the pan and let everyone tear in — it's that kind of bread.

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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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