Rice Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Soft, pillowy, and loaded with garlicky herb butter, this pull-apart loaf is the kind of bread that disappears from the table before it even has a chance to cool. The dough is built entirely from all-purpose flour, whole milk, egg, and butter — not a grain of rice or rice-derived ingredient in sight, making it a genuinely safe and satisfying bake for anyone avoiding rice in all its forms. The enriched dough gets kneaded to a smooth, slightly tacky finish, then layered with a fragrant blend of minced garlic, fresh parsley, oregano, and optional Parmesan before being stacked and sliced into those iconic pull-apart portions. That stacking-and-standing technique is what creates the dramatic, feathery layers that make every piece so irresistible to tear off. Baked until the top is a deep, burnished gold, the loaf comes out of the oven smelling absolutely incredible. Serve it warm straight from the pan and let everyone pull their own piece — no slicing required, and no second-guessing the ingredient list.

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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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