Nightshade Free Classic Pull Apart Bread
Warm, pillowy, and absolutely impossible to stop pulling apart, this garlic herb loaf is the kind of bread that disappears before it even has a chance to cool. The dough is enriched with butter, egg, and whole milk, giving each layer a soft, tender crumb that bakes up golden and fragrant. What makes this such a natural fit for avoiding nightshades is how straightforward the ingredient list already is ā no tomatoes, no peppers, no paprika hiding in a spice blend, just honest pantry staples doing beautiful work. The garlic herb butter gets bloomed gently on the stove with fresh parsley and dried oregano, so every pull-apart layer is slicked with savory, aromatic flavor without a single problematic ingredient in sight. Stacking and slicing the dough before nestling it into the loaf pan is the move that creates all those gorgeous, pull-apart layers ā it looks impressive but the technique is genuinely approachable. A sprinkle of Parmesan on top is optional but highly recommended if you want that extra salty, nutty edge on every bite. Serve it warm straight from the pan and let everyone tear in together.
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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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