Peanut Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Few things beat the moment you set a golden, pull-apart loaf on the table and watch everyone reach for it at once. The dough is enriched with butter, egg, and whole milk, giving each layer a soft, pillowy texture that practically melts in your mouth. A garlicky herb butter made with fresh parsley, oregano, and optional Parmesan gets brushed across the entire surface before the dough is stacked and sliced, so every single pull-apart piece is loaded with flavor. The technique of standing the layered portions on their cut edges in the loaf pan is what creates those dramatic, pull-friendly layers — it looks impressive but is genuinely straightforward to execute. Store-bought flavored breads can be a minefield of shared-facility warnings and hard-to-read labels, so making this from scratch with simple pantry staples puts you fully in control of what goes into it. Every ingredient here is naturally free of peanuts, and nothing in the process calls for nut-based oils or add-ins that could introduce cross-contact concerns. Serve it warm straight from the pan and let the table do the rest — it disappears fast.

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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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