This No Yeast Garlic Herb Bread (Pull-apart bread) is extremely quick to prepare!
With its soft, fluffy interior and a crispy, golden crust, not to mention the aromatic garlic butter flavor, what's not to love?
It's so good with chili, pasta, soup, or even as a tasty addition to a picnic. Plus its the perfect sharing starter or snack for any occasion. The choice is yours!
Visual instructions
Here are step by step pictures so you can see what the dough at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
Selecting the Right Baking Pan
I baked this bread using a greased pan that measured 13 inches (35cm) in length, 4 inches (10cm) in width, and had a height of 1 ⅛ inches (3cm).
- If you prefer something similar, you can opt for an 8-inch (20cm) square or round baking pan.
- An 8-inch (20cm) loaf pan is also a great choice. Simply line it with parchment paper, allowing for an overhang to make it easier to remove the baked bread. After baking, use the overhang to lift the bread out and place it on a breadboard or plate for serving.
- Position the oven rack in the middle of the oven. Preheat the oven to 350° F / 180° C (160° C fan).
- You have the choice to prepare your own homemade garlic butter using the simple recipe I've shared in the recipe below or opt for the convenience of store-bought garlic butter.
- In a bowl, combine 1 cup (230 ml) milk, ¾ cup (180 ml) sour cream or plain yogurt and ¼ cup (54 g) vegetable or olive oil
- Sift in 2 ½ cups (312 g) all purpose flour, 1 teaspoon salt, 1 ½ teaspoons baking powder and ½ teaspoon baking soda (bicarbonate of soda). Add dried or fresh herbs. (I used 2 Tablespoons of chopped fresh parsley, 2 Tablespoons chopped fresh rosemary and 1 teaspoon Italian dried herbs)
- Mix lightly with a spatula until just combined.
- Use an ice cream scoop or a Tablespoon to scoop the batter into the loaf or pie pan. Continue until the bottom of the pan is covered.
- Sprinkle ¼ cup of Parmesan or cheddar cheese over the batter.
- Repeat the process by scooping the remaining batter on top of the cheese.
- Sprinkle the remaining ¼ cup of shredded Parmesan or cheddar cheese on the second layer of batter.
- Drizzle 4 tablespoons of garlic butter (whether it's store-bought or homemade) over the unbaked bread.
- Bake for 20-25 minutes until golden brown and baked. Enjoy warm or at room temperature.
Tips for Herb Substitutions: Fresh to Dried and Vice Versa
- Use dried herbs in Smaller Quantities: Dried herbs are more concentrated than fresh ones, so you typically need less. As a general rule, use one-third of the amount of dried herbs compared to fresh.
- Use fresh herbs in Larger Quantities: Fresh herbs are milder, so you generally need a larger quantity. As a rule use three times the amount of fresh herbs compared to dried.
(I used 2 Tablespoons of chopped fresh parsley, 2 Tablespoons chopped fresh rosemary and 1 teaspoon Italian dried herbs)
Herb suggestions
Feel free to opt for a single herb, be it dried or fresh, that you love or have on hand in your kitchen for this recipe. Alternatively, try these combinations to add a burst of amazing flavor.
(I used 2 Tablespoons of chopped fresh parsley, 2 Tablespoons chopped fresh rosemary and 1 teaspoon Italian dried herbs)
1. Classic Italian Herb Blend: Basil, oregano, thyme, and rosemary create a Mediterranean-inspired flavor.
2. Garlic and Parsley: A classic combination that adds a savory and aromatic twist to the bread.
3. Rosemary and Sea Salt: The earthy, pine-like flavor of rosemary pairs exceptionally well with the simplicity of sea salt.
4. Dill and Chive: Ideal for a lightly flavored bread, these herbs bring a hint of onion and a burst of freshness.
5. Sage and Onion: A perfect choice for savory bread, sage's warm, peppery flavors complement the sweetness of onion.
RECIPE
No Yeast Garlic Herb Bread (Pull-apart bread)
For the bread
- 1 cup milk
- ¾ cup sour cream or plain unflavored yogurt
- ¼ cup vegetable or olive oil
- 2 ½ cups all purpose flour (same as plain flour -UK OR cake flour)
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
Herbs: Use the following herbs or See notes on herb suggestions and substitutions
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh rosemary
- 1 teaspoon Italian dried herbs
Cheese and garlic butter
- ½ cup shredded parmesan or cheddar cheese (divided)
- 4 Tablespoons garlic butter melted, (store bought or homemade) (see notes on garlic butter)
If making homemade garlic butter
- 1 clove crushed garlic
- 4 Tablespoons salted butter, melted (add ¼ teaspoon salt if using unsalted butter)
Preheat the oven and prepare the baking pan
- Position the oven rack in the middle of the oven. Preheat the oven to 350° F / 180° C (160° C fan)
- Grease and line the baking pan: (see notes on selecting the right baking pan)
If making homemade garlic butter
- In a small bowl, combine crushed garlic with melted butter.
- Allow the garlic to infuse into the butter for about 5 minutes. (Leave longer for more garlic flavor)
- Use a fine mesh sieve or cheesecloth to strain garlic from the butter, leaving the garlic in the sieve.
- Set aside until ready to use in the recipe
Make the bread batter
- In a large bowl, combine milk, sour cream or plain yogurt and vegetable or olive oil
- Sift in all purpose flour, salt, baking powder and baking soda (bicarbonate of soda) and herbs.
- Mix lightly with a spatula until just combined.
Scoop batter into baking pan and bake
- Use an ice cream scoop or a tablespoon to cover the bottom of the pan with batter. (Refer to the images in the post above for visual guidance.)
- Sprinkle ¼ cup of Parmesan or cheddar cheese over the batter.
- Repeat the process by scooping the remaining batter on top of the cheese.
- Sprinkle the remaining ¼ cup of shredded Parmesan or cheddar cheese on the second layer of batter.
- Drizzle the melted garlic butter (whether it's store-bought or homemade) over the unbaked bread.
- Bake for 20-25 minutes until golden brown and baked. Enjoy warm or at room temperature.
Storage
- Best eaten on same day as preparation
- Or store leftover bread in an airtight container for up to 1 day. Reheat for a few minutes in the microwave or oven before serving.
- Classic Italian Herb Blend: Basil, oregano, thyme, and rosemary create a Mediterranean-inspired flavor.
- Garlic and Parsley: A classic combination that adds a savory and aromatic twist to any bread.
- Rosemary and Sea Salt:The earthy, pine-like flavor of rosemary pairs exceptionally well with the simplicity of sea salt.
- Dill and Chive: Ideal for a lightly flavored bread, these herbs bring a hint of onion and a burst of freshness.
- Sage and Onion: A perfect choice for savory bread, sage's warm, peppery flavors complement the sweetness of onion.
- Use dried herbs in Smaller Quantities: Dried herbs are more concentrated than fresh ones, so you typically need less. As a general rule, use one-third of the amount of dried herbs compared to fresh.
- Use fresh herbs in Larger Quantities: Fresh herbs are milder, so you generally need a larger quantity. As a rule, I use three times the amount of fresh herbs compared to dried.
- If you prefer something similar, you can opt for an 8-inch (20cm) square or round baking pan.
- An 8-inch (20cm) loaf pan is also a great choice. Simply line it with parchment paper, allowing for an overhang to make it easier to remove the baked bread. After baking, use the overhang to lift the bread out and place it on a breadboard or plate for serving.
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Claudia Nastase says
It's like a bun, I prefer a crispy one. Thank you for the tips and recipe!