Xanthan Gum Free Classic Pull Apart Bread
Pull-apart bread is one of those showstopper bakes that looks impressive but is completely achievable at home, and this garlic herb version delivers on every level. The dough comes together with pantry staples — flour, milk, egg, and butter — with no specialty binders or additives needed, because good bread technique does all the work. Warm milk activates the yeast, a slow butter incorporation builds a silky, elastic dough, and two rises give you those gorgeous, pillowy layers that practically beg to be torn apart at the table. The garlic herb butter — fragrant with minced garlic, fresh parsley, and oregano — gets brushed across the rolled dough before it's stacked, sliced, and stood on edge in the loaf pan, so every single pull-apart piece is loaded with flavor. A dusting of Parmesan (totally optional but highly recommended) adds a salty, nutty finish that takes the whole thing over the top. If you've been burned by store-bought breads loaded with stabilizers and gums you'd rather avoid, this recipe is a genuinely clean alternative that doesn't sacrifice texture or taste. Serve it warm straight from the pan and watch it disappear in minutes.
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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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