Pull-Apart Bread
Pull-Apart Bread is a easy American recipe that serves 6. 250 calories per serving. Recipe by Blake Menard on YouTube.
Prep: 1 hr 5 min | Cook: 15 min | Total: 1 hr 30 min
Cost: $5.10 total, $0.85 per serving
Ingredients
- 3 cups Bread Flour (sifted)
- 2 tsp Active Dry Yeast
- 2 tbsp Granulated Sugar
- 1 tsp Salt
- 3 tbsp Unsalted Butter (melted)
- 1 cup Warm Milk (around 38°C (100°F))
- 1 Large Egg
- 2 drops Red Food Coloring (adjust for desired shade)
- 1 tsp Garlic Powder
- 1 cup Shredded Mozzarella Cheese
- 2 tbsp Butter for Topping (softened)
- 1 tbsp Fresh Parsley (chopped)
Instructions
Gather Ingredients
Measure and set out all ingredients.
Time: PT5M
Activate Yeast
In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5 minutes until foamy.
Time: PT5M
Mix Dry Ingredients
In the large mixing bowl, whisk together bread flour, sugar, salt, and garlic powder.
Time: PT3M
Add Wet Ingredients and Color
Add melted butter, egg, activated yeast mixture, and red food coloring to the dry ingredients. Mix until a shaggy dough forms.
Time: PT5M
Knead Dough
Knead the dough using a stand mixer on low speed for 8 minutes, or by hand for 10 minutes, until smooth and elastic.
Time: PT8M
First Rise
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 30 minutes.
Time: PT30M
Prepare Butter Topping
Mix softened butter, shredded mozzarella, and chopped parsley in a small bowl.
Time: PT5M
Shape Bread
Turn dough onto a lightly floured surface, pat into a rectangle about ½‑inch thick. Spread butter topping evenly, then fold the dough into thirds like a letter. Cut into 6 equal strips, then twist each strip and place on the prepared baking sheet, leaving space between them.
Time: PT10M
Second Rise
Cover the shaped dough with a clean towel and let rise for 15 minutes.
Time: PT15M
Bake
Bake in a pre‑heated oven at 190°C for 15 minutes, or until golden brown.
Time: PT15M
Temperature: 190°C
Cool and Serve
Remove from oven, let cool 5 minutes, then serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 8g
- Carbohydrates
- 35g
- Fat
- 10g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Egg
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Granulated Sugar: Honey, Maple Syrup
- Instead of Salt: Kosher Salt
- Instead of Unsalted Butter: Margarine
- Instead of Warm Milk: Almond Milk, Soy Milk
- Instead of Large Egg: Flax Egg
- Instead of Red Food Coloring: Beet Juice
- Instead of Garlic Powder: Fresh Minced Garlic
- Instead of Shredded Mozzarella Cheese: Shredded Cheddar
- Instead of Butter for Topping: Olive Oil
- Instead of Fresh Parsley: Dried Parsley
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon
- Stand Mixer with Dough Hook
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Oven
- Measuring Cups
- Measuring Spoons
- Sharp Knife
Critical Steps — Do Not Skip
- Activate Yeast
- Add Wet Ingredients and Color
- Knead Dough
- First Rise
- Shape Bread
- Bake
Chef Tips from the Video
- Use high‑quality unsalted butter for the richest flavor.
- For a deeper red hue, increase the food coloring or use a natural beet puree.
- Brush the tops with a little extra melted butter right after baking for extra shine.
Troubleshooting
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time while kneading until the dough is tacky but not wet.
Bread does not rise enough.
Make sure the milk is warm (not hot) and the yeast is fresh; give the dough a longer first rise in a warm spot.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Can stay at room temperature, covered, for 1 day.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate for a slow rise; shape and bake when needed.
- Freeze unbaked shaped strips on a parchment sheet, then transfer to a freezer bag. Bake from frozen, adding 2‑3 minutes to the baking time.
Frequently Asked Questions
What is the cultural significance and history of red pull apart bread in American party cuisine?
Pull‑apart breads have become a staple at American gatherings because they are easy to share and fun to eat. The bright red version adds a festive visual twist, often used for holidays like Valentine’s Day or themed parties.
What are traditional regional variations of pull apart bread in the United States?
In the South, pull‑apart breads are often made with buttermilk and cornmeal, while in the Midwest they may feature cheese and herbs. The red‑colored version is a modern twist that isn’t tied to a specific region but reflects creative party food trends.
How is pull apart bread traditionally served in American gatherings?
It is usually served warm, straight from the oven, placed on a platter for guests to pull apart individual strips. It pairs well with dips, soups, or as a side to barbecue and comfort foods.
What occasions or celebrations is red pull apart bread traditionally associated with in American culture?
The vivid red color makes it popular for Valentine’s Day, birthdays, and themed parties. It’s also used for game‑day snacks where a bold visual impact adds to the fun atmosphere.
What other American dishes pair well with red pull apart bread?
It pairs nicely with hearty soups like chicken noodle, chili, or creamy mac and cheese. It also works as a side for grilled meats, fried chicken, or as a base for sliders.
What are the most common mistakes to avoid when making red pull apart bread?
Common errors include using milk that’s too hot, which kills the yeast, and over‑mixing the dough, which can make it tough. Also, under‑baking will leave the interior gummy, while over‑baking dries the strips.
Why does this recipe use a short second rise instead of a longer proofing time?
A brief second rise keeps the dough light while allowing the shaped strips to relax, preventing them from shrinking during baking. Longer proofing can cause over‑expansion and a less defined pull‑apart structure.
Can I make red pull apart bread ahead of time and how should I store it?
Yes, you can shape the dough, cover, and refrigerate for up to 12 hours before baking. After baking, store the cooled bread in an airtight container in the refrigerator for up to three days or freeze for longer storage.
What does the YouTube channel Blake Menard specialize in?
The YouTube channel Blake Menard focuses on approachable home‑cooking tutorials, often featuring quick, flavorful recipes that use everyday ingredients and clear step‑by‑step visuals.
How does the YouTube channel Blake Menard's approach to American comfort food differ from other cooking channels?
Blake Menard emphasizes simplicity and visual clarity, using minimal equipment and concise narration. He often adds playful twists—like the red food coloring in this pull‑apart bread—while keeping the core techniques easy for beginners.
Last updated: August 20, 2026
