Turkey 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 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 enriched with butter, egg, and whole milk, giving each layer a soft, slightly chewy texture that bakes up golden and fragrant. Between every fold is a generous brush of garlic-parsley butter cooked just long enough to mellow the raw edge without losing that punchy aroma — and an optional dusting of Parmesan takes it completely over the top. The stacking-and-slicing technique is what creates those dramatic pull-apart layers, and it's genuinely easier than it looks once the dough is rolled out. This is a naturally meat-free bake from start to finish, built entirely on pantry staples and fresh aromatics, so there's nothing to swap or second-guess. Serve it straight from the pan while it's still warm and watch it vanish — this is the kind of bread that makes people ask for the recipe before they've even finished their first piece.

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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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