Nitrate & Nitrite 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, then layered with a fragrant garlic-parsley butter that seeps into every golden fold as it bakes. Every single ingredient here is straightforward and clean ā no cured meats, no processed fillers, nothing that typically sneaks unwanted preservatives onto your plate. That matters more than people realize, since a lot of crowd-pleasing breads and savory baked goods can contain hidden additives in store-bought dough, seasoning blends, or packaged cheeses. Here, you're working from scratch with real butter, fresh garlic, and herbs, so you stay in complete control of what goes in. The stacking-and-slicing technique creates those dramatic, pull-apart layers without any complicated shaping skills ā just a rolling pin and a sharp knife. Serve it straight from the pan while it's still warm and watch it vanish.
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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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