No Yeast Garlic Herb Pull-Apart Bread

PREP TIME 20

COOK TIME 25

TOTAL TIME 45

8 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.

No yeast garlic herb pull-apart bread baked until golden brown in a loaf pan with a piece pulled apart to show the soft interior.

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