Oats Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Pull-apart bread is one of those showstopper bakes that looks impressive but rewards you with pillowy, buttery layers that practically melt the moment you tear into them. The dough comes together with all-purpose flour, whole milk, egg, and butter — a clean, straightforward lineup with absolutely nothing grain-adjacent hiding in the mix. For anyone navigating an oat sensitivity, that matters more than it might seem, since many enriched breads and packaged rolls sneak in oat flour or oat-based thickeners as filler ingredients. Here, every component is exactly what it says it is: real garlic cooked low and slow in butter, fresh parsley, dried oregano, and an optional dusting of Parmesan tucked between each gorgeous layer. The stacking-and-slicing technique is what creates those dramatic pull-apart ribbons, and watching the loaf puff up in the pan during its second rise is genuinely satisfying. Serve it warm straight from the pan and let everyone tear in — no knife required, no stress about what's in it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!