Seeds Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, buttery, and impossibly satisfying to tear apart at the table, this pull-apart loaf is the kind of bread that disappears within minutes of hitting the serving board. The dough is enriched with egg, whole milk, and softened butter worked in gradually, giving each layer a tender, pillowy texture that bakes up golden and soft all the way through. A garlicky herb butter made with fresh parsley, dried oregano, and optional Parmesan gets brushed across the entire surface before the dough is stacked, sliced, and stood on edge in the pan — that's the move that creates all those gorgeous, pull-apart layers. For anyone navigating a seeds-free kitchen, this recipe is naturally in the clear: every ingredient from the enriched dough to the herb butter is completely free of seeds, with no sesame, poppy, or anything similar in sight. Store-bought pull-apart breads and flavored loaves can be surprisingly tricky to vet, so baking this one from scratch puts you fully in control. Serve it warm straight from the pan and let everyone pull their own piece — no slicing required, and no stress at the table.

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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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