Pecan Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Few things beat pulling apart a warm, pillowy loaf right at the table, and this garlic herb version delivers exactly that kind of crowd-pleasing moment. The dough is enriched with butter, egg, and whole milk, giving each layer a soft, tender crumb that practically melts on contact. A fragrant garlic butter made with fresh parsley, dried oregano, and optional Parmesan gets brushed across the rolled-out dough before it's stacked, sliced, and stood upright in the pan — that's the move that creates all those gorgeous pull-apart layers. Every single ingredient here is straightforward pantry and dairy staples, so there's no need to scan labels for hidden nut additions or worry about cross-contact from specialty mix-ins. The recipe walks you through a classic enriched dough process that's approachable even if you don't bake bread often, and the stand mixer does most of the heavy lifting. Serve it straight from the pan while it's still warm and watch it disappear in minutes.

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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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