Herb Garlic Bread in a Bread Machine

A loaf of Bread Machine Garlic Bread with one slice sliced off (and topped with a white spread) - on a dark wooden background.

Herb Garlic Bread in a Bread Machine

My 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.

Course Bread, Side Dish

Cuisine American

Keyword Bread Machine Garlic Bread

Prep Time 10

Cook Time 3 15

Total Time 3 25

Servings slices

Calories 155kcal

Author Julia

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Make sure your yeast is not touching water or garlic. This may have an impact on the yeast efficiency.
Cool your bread completely before slicing. I have noticed my bread loses some of its moisture if I slice it too early. This will result in crumbly bread. Leave the bread for at least two hours to cool down.
You can use dried herbs instead of fresh ones. Use 1 teaspoon of dried herbs vs 1 tablespoon of fresh herbs.
For extra flavor, add more fresh herbs or serve your bread with herbed butter.
Make sure your yeast is fresh because old/stale yeast will not give the best results. Always use freshly opened yeast.

Nutrition