Nutmeg Free Classic Pull Apart Bread
Soft, pillowy, and dripping with garlicky herb butter, this pull-apart loaf is the kind of bread that disappears from the table before it even has a chance to cool. The dough comes together with simple pantry staples — flour, milk, egg, and butter — then gets layered with a fragrant blend of garlic, parsley, and oregano that perfumes your whole kitchen as it bakes. For anyone navigating spice sensitivities, it's worth noting that many store-bought breads and seasoned loaves sneak in warm spices that can be hard to spot on a label — this recipe keeps things clean and straightforward with every ingredient listed right in front of you. The technique of stacking and slicing the buttered dough into a loaf pan is what creates those irresistible pull-apart layers, each one golden-edged and tender at the center. A sprinkle of Parmesan on top (totally optional, but highly recommended) adds a salty, nutty depth that takes the whole thing over the edge. Serve it warm straight from the pan and let everyone tear into it together — no knife required, no fuss, just really good bread.
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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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