Want homemade garlic bread that’s ready in just 10 minutes without the oven? This bread maker’s garlic loaf is tall but not dense, with a medium golden crust, tender slices, and plenty of fresh rosemary, thyme, and real minced garlic.
The best garlic bread…from the bread maker
Traditional Italian-American garlic bread typically begins with store-bought baguette or Italian bread, which is sliced open and brushed with garlic butter (and sometimes parsley) before being baked or seared. My version retains that comforting flavor while making it simpler and healthier by starting it from scratch in the bread machine. Add everything to the pan, select the basic (1.5 lb., medium) cycle, and let the machine do the rest. In about 3 hours of hands-off time (while you do laundry or clean the house), you’ll have soft, fragrant bread packed with real garlic, fresh rosemary, and thyme. We bring you the taste of a restaurant and the comforting texture of homemade bread. This recipe is based on my super popular basic machine bread recipe, which has over 1,000 reviews and comments.
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I love bread machine garlic bread with boeuf bourguignon, puff pastry chicken pot pie, and sausage tortellini soup. This is bread that I make when I want to be impressed. Guests always ask for recipes. It’s always perfect for pasta night. Try it with creamy pesto chicken pasta, one-pot sausage rigatoni, or our reader favorite, creamy shrimp orzo. Serve this garlic bread with salads like apple spinach salad, protein-packed salmon salad, or sweet potato kale salad. You can also brush the warm slices with a little melted garlic herb butter.
This is not your average bread machine recipe. This is a flavorful bread that shows exactly why we love our bread machines. It takes 5 minutes of preparation and does all the work for you.
How to make garlic bread in a bread machine
Note: This is a simple visual guide with step-by-step photos. See recipe card below for exact measurements and detailed instructions. Gather all the materials – This photo shows (and labels) all the materials you’ll need.
In a large bowl, combine the flour and chopped fresh rosemary and thyme.
Add water and oil to a bread mold, add salt, sugar, and minced garlic and mix. Pour the dry flour and herb mixture over the liquid. Make a small well in the flour (so no liquid gets in) and add the yeast into the well, away from the salt.
Place the loaf into the machine, close the lid, and select Basic, 1.5 lb loaf, medium crust (approximately 3 hours and 15 minutes). Once the cycle is complete, unmold with oven mitts, invert to remove bread, and let cool on a wire rack for about 30 minutes before slicing.
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Herb garlic bread made in a bread machine
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Instructions
Precautions
Avoid letting the yeast come into contact with water or garlic. This can affect yeast efficiency. Let the bread cool completely before slicing. I’ve noticed that if I slice the bread too quickly, the bread loses some of its moisture. If you do that, you’ll end up with crumbly bread. Let bread stand for at least 2 hours until cool. You can also use dried herbs instead of fresh herbs. Use 1 teaspoon of dried herbs and 1 tablespoon of fresh herbs. For extra flavor, add fresh herbs or serve the bread with herb butter. Make sure your yeast is fresh, as old or stale yeast won’t give you the best results. Always use freshly opened yeast.
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tips for success
Measure the flour correctly: Use a spoon to level out the flour so the crumbs don’t turn out heavy and lumpy. Separate yeast from salt: Salt inhibits yeast. Mix the flour a little well and add the yeast there separately from the salt. Garlic Balance: Fresh garlic is powerful. Chop it finely so that it is evenly distributed. For a milder flavor, use 1 or 2 cloves. Herb Texture: Chop the herbs very finely to avoid breaking gluten strands or creating wet pockets. Crust Control: Select “Medium Crust” as written. If the machine gets hot, use a light to protect the garlic.
FAQ (Frequently Asked Questions)
Can I use instant yeast instead of active yeast? Yes. I use 2 teaspoons of instant yeast as directed. Add it well to the flour, not the liquid. No calibration required. Why did my bread sink? Usually there is too much liquid or too much protection. Do a 10 minute dough ball check. If it’s very soft/sticky, add 1-2 tablespoons of flour and knead. Also, don’t let the salt touch the yeast in the first place. Can I add cheese? absolutely. When the machine beeps the mix-in (or about 5 minutes after it starts kneading), add 1/2 to 1 cup of shredded Parmesan or mozzarella cheese. Too much cheese can weigh down the bread, so keep it to 1 cup or less. Is it okay to use all-purpose flour? Yes, but the rise may be slightly smaller. Add 1-2 tablespoons of flour to tighten the dough. Can I bake it in the oven instead? Use the machine’s dough cycle. Shape the bread, place it in a 9×5 ovenproof pan, let rise until the edges are domed, and bake at 350°F for 30-35 minutes (in a tent if it starts to brown right away).
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