Shellfish Free Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Warm, pillowy, and absolutely impossible to resist, this pull-apart loaf is the kind of bread that disappears the moment it hits the table. The dough is enriched with butter, egg, and whole milk, giving each layer a soft, tender crumb that practically melts in your mouth. Between those layers sits a fragrant garlic herb butter made with fresh parsley, oregano, and minced garlic cooked just until golden — plus an optional shower of Parmesan that takes the whole thing over the top. Every single ingredient here is naturally free from shellfish, so there's no label-scanning or substitution stress involved — just straightforward, satisfying baking. The stacking-and-slicing technique is what creates those dramatic pull-apart layers, and it's easier to pull off than it looks. Serve it straight from the pan while it's still warm and let everyone tear into it together — this is the kind of centerpiece that makes any meal feel like a celebration.

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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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