Seed Oil Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, garlicky, and impossibly soft, this pull-apart loaf is the kind of bread that disappears from the table before it has a chance to cool. The dough is built on whole milk, real butter, and a single egg — straightforward pantry staples with no vegetable oils, canola, or seed-based shortenings anywhere in the recipe. That matters more than it might seem, because so many store-bought breads and even homemade recipes quietly rely on refined oils to achieve a tender crumb. Here, it's unsalted butter doing all the heavy lifting, both in the enriched dough and in the fragrant garlic herb butter that gets brushed across every layer before baking. Minced garlic, fresh parsley, dried oregano, and optional Parmesan melt into those stacked, pull-apart layers as the loaf bakes to a deep golden brown. The result is rich, savory, and genuinely satisfying — the kind of bread that makes you want to tear off just one more piece. Serve it warm straight from the pan and let everyone pull it apart themselves.

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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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