Soy Free Classic Pull Apart Bread
Warm, buttery, and impossible to stop pulling apart, this garlic herb loaf is the kind of bread that disappears before it even has a chance to cool. The dough is built from scratch with whole milk, egg, and real unsalted butter, then layered with a fragrant garlic-parsley butter that soaks into every golden, pillowy layer as it bakes. Store-bought breads and seasoning blends can be surprisingly sneaky when it comes to hidden soy derivatives — lecithin, oils, and emulsifiers show up where you least expect them — so making this entirely from whole, recognizable ingredients is a genuine win. Every component here is straightforward and easy to verify: flour, dairy, fresh garlic, herbs, and a little Parmesan if you like. The stacking-and-slicing technique is what gives this loaf its signature pull-apart magic, creating dozens of buttery edges that bake up crisp on the outside and tender within. Serve it straight from the pan while it's still warm and let everyone tear into it at the table — no slicing required, and no willpower either.
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Learn more →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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