Pistachio Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, garlicky, and impossibly satisfying to tear apart at the table, this pull-apart loaf is the kind of bread that disappears before it has a chance to cool. The dough is enriched with butter, egg, and whole milk, giving each layer a soft, pillowy texture with just enough chew to make it feel substantial. A fragrant garlic herb butter — built from minced garlic, fresh parsley, and dried oregano — gets brushed across the rolled dough before it's stacked, sliced, and stood on edge in the pan, which is exactly what creates those gorgeous pull-apart layers. Optional Parmesan adds a salty, nutty depth that melts right into the folds as it bakes. Every single ingredient here is straightforward pantry and dairy staple territory, so there's no need to scan labels or worry about unexpected nut additions sneaking into your bread. It's a crowd-pleaser for dinner parties, holiday tables, or honestly just a Tuesday night when you want something homemade and impressive without a complicated process.

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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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