This no yeast garlic herb pull-apart bread is soft, fluffy, and filled with buttery garlic herb flavor. It's quick to make with simple ingredients and doesn't require any yeast or rising time. It's delicious served warm or at room temperature.
Selecting the Right Baking Pan
I baked this bread in a greased 13 × 4 × 1½-inch (35 × 10 × 3 cm) baking pan.
- A 13 × 4-inch (35 × 10 cm) baking pan will give you a loaf similar to the one shown.
- An 8-inch (20 cm) square or round baking pan also works well.
- An 8-inch (20 cm) loaf pan is another great option. Line it with parchment paper, leaving an overhang to lift the bread out easily after baking.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
Position an oven rack in the center of the oven.
Preheat the oven to 350°F (180°C). Use either homemade or store-bought garlic butter—both work well in this recipe.
- In a bowl, whisk together the milk, sour cream or plain yogurt, and oil.
- Sift in the flour, salt, baking powder, and baking soda. Add the herbs. I used chopped fresh parsley, chopped fresh rosemary, and Italian seasoning.
- Mix lightly with a spatula until just combined.
- Use an ice cream scoop or tablespoon to scoop the batter into the pan until the bottom is covered.
- Sprinkle Parmesan or cheddar cheese over the batter.
- Scoop the remaining batter over the cheese.
- Drizzle the garlic butter evenly over the batter. Sprinkle with the remaining Parmesan or cheddar cheese.
- Bake at 350°F (180°C) for 20–25 minutes, until golden brown. Enjoy warm or at room temperature.
Tips for using Fresh and Dried Herbs
- Replacing fresh with dried? Use 1 teaspoon dried herbs for every 1 tablespoon fresh herbs.
- Replacing dried with fresh? Use 1 tablespoon fresh herbs for every 1 teaspoon dried herbs.
Herb Suggestions
Use a single herb, or combine a few of your favorites. Fresh or dried herbs both work well in this recipe.
- Classic Italian: Basil, oregano, thyme, and rosemary.
- Garlic and Parsley: A classic combination with fresh, savory flavor.
- Rosemary and Sea Salt: Earthy rosemary paired with flaky sea salt.
- Dill and Chives: Fresh and lightly oniony.
- Sage and Onion: Warm, savory flavors that pair beautifully together.
Recipe
No Yeast Garlic Herb Pull-Apart Bread
servings8 servings
Soft, fluffy, and filled with buttery garlic herb flavor, this easy pull-apart bread is made without yeast or rising time. It's perfect served warm or at room temperature.
Watch how to make the recipe
Ingredients
For the bread
- 1 cup (230) ml whole milk
- ¾ cup (180 g) sour cream or plain yogurt
- ¼ cup (54 ml) vegetable or olive oil
- 2½ cups (300 g) all-purpose flour (plain flour)
- 1 teaspoon salt
- 1½ level teaspoons baking powder
- ½ level teaspoon baking soda (bicarbonate of soda)
Herbs (See Recipe Notes for substitutions and suggestions.)
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh rosemary
- 1 teaspoon Italian seasoning
Cheese and garlic butter
- ½ cup (50 g) shredded Parmesan or cheddar cheese divided
- 4 Tablespoons (60 g) melted garlic butter store-bought or homemade
Homemade garlic butter (optional)
- 4 Tablespoons (60 ml) melted butter
- 1 garlic clove crushed
Instructions
- Position an oven rack in the center of the oven and preheat to 350°F (180°C). Grease an 8-inch (20 cm) loaf pan or a similar-sized baking dish. (See Recipe Notes for pan options.)
- If making homemade garlic butter, stir the crushed garlic into the melted butter and let it stand for about 5 minutes. Skip this step if using store-bought garlic butter.
Make the batter
- In a large bowl, whisk together the milk, sour cream (or yogurt), and oil.
- Sift in the flour, salt, baking powder, and baking soda. Add the herbs.
- Stir gently with a spatula until just combined. Do not overmix.
Scoop and Bake
- Using an ice cream scoop or tablespoon, scoop the batter into the prepared pan until the bottom is covered.
- Sprinkle half of the shredded Parmesan or cheddar cheese evenly over the batter.
- Scoop the remaining batter over the cheese.
- Drizzle the garlic butter evenly over the batter. Sprinkle with the remaining Parmesan or cheddar cheese.
- Bake for 20 to 25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Let the bread cool for about 5 minutes before serving. Enjoy warm or at room temperature.
Recipe Notes
Pan Size: I baked this bread in a 13 × 4 × 1½-inch (35 × 10 × 3 cm) loaf pan. An 8 × 4-inch (20 × 10 cm) loaf pan or an 8-inch (20 cm) square or round baking pan will also work well.
Herbs: Use a single herb or combine a few of your favorites. I used fresh parsley, fresh rosemary, and Italian seasoning, but basil, oregano, thyme, dill, chives, and sage all work well.
Fresh and Dried Herbs: If replacing fresh herbs with dried, use 1 teaspoon dried herbs for every 1 tablespoon fresh herbs. If replacing dried herbs with fresh, use 1 tablespoon fresh herbs for every 1 teaspoon dried herbs.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 33g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 488mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Calcium: 143mg | Iron: 2mg
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Claudia Nastase says
It's like a bun, I prefer a crispy one. Thank you for the tips and recipe!