Walnut Free Classic Pull Apart Bread
Soft, pillowy, and loaded with garlicky herb butter, this pull-apart loaf is the kind of bread that disappears from the table before it even has a chance to cool. The dough is built from simple pantry staples — flour, milk, egg, and butter — then enriched with a fragrant blend of garlic, fresh parsley, and oregano that soaks into every golden layer. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any nut-based ingredients, so you can bake and share it with total confidence. The stacking-and-slicing technique is what makes it so fun: each portion bakes into a tender, pull-apart section that's crispy at the edges and fluffy in the center. A shower of Parmesan over the butter layer adds a salty, savory depth that takes the whole loaf to another level — though it's completely optional if you want to keep things simpler. Serve it warm straight from the pan and let everyone tear into it together; that's genuinely the best part.
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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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