Bread Machine Garlic Bread
Craving homemade garlic bread without the oven and only 10 minutes of prep? This bread machine garlic loaf is tall, not dense, with a medium-golden crust, soft slices, loaded with fresh rosemary, thyme, and real minced garlic.
- 1 cup and 3 tablespoons water
- 2 tablespoons vegetable oil
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 3 ¼ cups white bread flour
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 4 cloves garlic (minced)
- 2 teaspoons active dry yeast
- Measure your flour correctly! The best way to measure flour with measuring cups is to spoon and level. Start by aerating the flour — either by sifting it or giving it a good fluff with a whisk. Then, gently spoon the flour (with a spoon!) into your measuring cup without packing it down, and level it off with the flat edge of a knife. Scooping directly from the bag (with measuring cups) packs in too much flour, which can throw off your recipe and leave you with dry dough and dense bread. So don’t skip the aerating step — it really makes a difference!
- Combine the liquid ingredients: Add water and oil to the bread pan. Add salt, sugar, and garlic.
- Season the flour: add carefully measured and aerated flour into a bowl, and mix with rosemary and thyme. Add the flour mixture into the bread pan.
- Add yeast: Make a slight indentation on top of the flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt.
- Bake the bread: Insert the bread pan into the bread machine, and press it down to snap. Close the lid. Use Basic bread, 1.5 lb loaf, medium crust cycle (3 hrs 15 minutes)
- Remove the bread pan from the bread machine using oven mitts. Turn over the bread pan and shake it to release the loaf.
- Cool: Let the loaf cool on a wire rack for about 30 minutes.
- Serve: Slice your cooled bread and serve with butter, your favorite spreads, or with desired dish.
The Best Garlic Bread…From Your Bread Machine
Traditional Italian-American garlic bread usually starts with a store-bought baguette or Italian loaf, sliced open and brushed with garlic butter (sometimes parsley) before it's baked or broiled. My version keeps that comforting flavor but makes it simpler-and more wholesome-by starting from scratch in the bread machine. I add everything to the pan, select the Basic (1.5 lb, Medium) cycle, and let the machine do the rest. In about three hours of hands-off time (while I do laundry or clean the house), I get a soft, fragrant loaf infused with real garlic, fresh rosemary, and thyme. It delivers the same restaurant-style flavor with the cozy feel of homemade bread. This recipe is based on my super-popular basic machine bread recipe that has over 1,000 reviews and comments.
I love serving my bread machine garlic bread with Boeuf Bourguignon, my puff pastry chicken pot pie, or sausage tortellini soup. It's the loaf I make when I want to impress-guests always ask for the recipe. It's always perfect for pasta night: try it with my creamy pesto chicken pasta, one-pot sausage rigatoni, or reader-favorite creamy shrimp orzo. Serve this garlic bread with salads like my apple spinach salad, protein-packed salmon salad, or sweet potato kale salad. You can even brush warm slices with a bit of melted garlic-herb butter.
This isn't your average bread maker recipe-it's a flavor-packed loaf that shows exactly why we all love using a bread machine: five minutes of prep, and it does all the work for you.
How to Make Garlic Bread in a Bread Machine
- Note: This is a quick visual guide with step-by-step photos; for precise measurements and full instructions, see the recipe card below.
- Gather all the ingredients - this photo conveniently shows every single ingredient you need (labeled):
- In a large bowl, toss the flour with the chopped fresh rosemary and thyme.
- Add the water and oil to the bread pan, then sprinkle in the salt, sugar, and minced garlic.
- Pour the dry flour and herb mixture over the liquids.
- Make a small well in the flour (don't break through to the liquids) and add the yeast to the well, keeping it away from the salt.
- Snap the pan into the machine, close the lid, and select Basic, 1.5-lb loaf, Medium crust (about 3 hours 15 minutes).
- When the cycle ends, remove the pan with oven mitts, invert to release the loaf, and cool on a wire rack for about 30 minutes before slicing.
Herb Garlic Bread in a Bread Machine
garlic bread machine loaf bakes up tall and tender with a medium-golden crust, loaded with fresh rosemary, thyme, and real minced garlic. It's a fuss-free, restaurant-quality side for weeknight dinners, pasta nights, or entertaining-no oven and no extra pans.
