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A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings. The most common method of creating pull-apart bread is to score the bread dough prior to baking. The depth and/or width of the score (as well as the texture of the bread) determine the ease in which the individual pieces are removed from the loaf.

Pull-apart bread may be formed into a number of shapes, but loaf shapes and rounded shapes are the most common. Many types of bread can be made into a pull-apart form: basic yeast breads, such as plain white bread, French loaves, rye breads, or whole-grain varieties; breads enriched with butter, milk, and/or eggs, such brioche or Parker House rolls; even various flat breads and quick breads can be prepared as pull-apart breads. A wide variety of pull-apart breads are available at bake shops and large food stores in locations world-wide.