Paraben Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

There is something deeply satisfying about tearing into a loaf of bread at the table, and this garlic herb version delivers that experience in the most irresistible way. The dough is enriched with butter, egg, and whole milk, giving each pull-apart layer a soft, pillowy texture with just enough chew. Freshly minced garlic is cooked gently in butter until fragrant, then folded together with parsley and oregano before being brushed generously across the rolled dough — every single layer gets coated in that savory goodness. If you opt for the Parmesan, it melts into the crevices as the loaf bakes, adding a salty, nutty depth that makes it nearly impossible to stop at one piece. For anyone navigating preservative sensitivities, baking from scratch like this means you control every ingredient from start to finish — no packaged dough, no store-bought garlic spreads, no hidden additives to second-guess. The whole process is straightforward and genuinely rewarding, with a golden, pull-apart loaf that looks impressive but follows simple, familiar steps. Serve it warm straight from the pan and watch it disappear.

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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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