Homemade garlic bread is a tried and true versatile bread recipe that pairs with many classics - from pasta to bruschetta toasts to dips for parties. This is a simple, fluffy and delicious homemade Bread Machine Garlic Bread recipe. It will make your house smell great and your tastebuds wishing for more!
A bread machine, and a good one at that, is a worthwhile kitchen investment for every baker. It takes the elbow grease out of making bread, dough, and jam.
Instead of kneading bread yourself, the bread machine does it for you. Instead of timing the resting stage of yeast breads, the bread machine does it for you. And instead of dirtying multiple bowls, the bread machine becomes a 1 pan mixer, riser, and cooker!
With the right recipe, bread machines bake bread perfectly and are a no-fail way to have successfully baked breads every time.
This homemade bread machine garlic bread was first created to go with Instant Pot broccoli cheddar mac and cheese on one of the first chilly nights of the season. This test run at making garlic bread in the bread machine was the only test run necessary.
It came out perfect. Fluffy and tender, not a bit dry or crumbly! It was so good that we ate almost half the loaf before dinner was even ready. It's the base recipe that I used to create this super fluffy and amazing classic white bread and 100% whole wheat bread.
Not to mention the smell of fresh garlic that made its way through the house as the bread machine worked its magic.
Bread Machine Recommendations
I own a well-loved Cuisinart Automatic Bread Maker with 3 loaf size options: 1, 1.5, and 2 pounds. It is a pricy bread machine but comes with 12 different functions and 3 crust colors as well.
I have made about half the recipes in the included recipe book, and I have virtually no complaints. The instruction manual is extensive and well-written.
So if you are in the market for a bread machine or looking for a new one to replace what you have, I highly recommend this Cuisinart machine. While it's the only bread maker I've owned, I imagine that other Cuisinart bread makers are comparable to this one.
The second best thing compared to freshly baked bread, is knowing that there are minimal ingredients in it. To make this bread machine garlic bread, you need just 5 ingredients:
- Bread flour
- Minced garlic cloves or roasted garlic: minced garlic cloves create less of a garlicky flavor than roasted garlic. For a lighter garlic flavor, use less garlic but if you really love garlic, feel free to add more than my recipe calls for.
- Yeast: you can use instant, active dry, or bread maker yeast.
- Olive oil: olive oil instead of butter cuts down on calories and creates a perfect, fluffy loaf.
- Salt: iodized table salt.
- Always test your yeast before starting. It's really important to make sure that your yeast is still "alive". If the yeast is dead, the bread won't rise and you'll have to start over. To test your yeast, add 1 teaspoon sugar and 2 ¼ teaspoon of yeast to ¼ cup of warm water. Wait 5 minutes. If it foams, then it's good to use! If not, you need new yeast.
- Use a thermometer to make sure your water is not too hot nor too cold. Water that is too cold will not activate the yeast and water that is too hot will kill your yeast. Both will cause your bread not to rise.
- The best type of flour to use in this recipe is bread flour. The difference between bread flour and all purpose flour is the protein content. Bread flour has a higher protein content. Therefore it will rise slightly more and absorb a little more water than all purpose flour. How does this affect homemade garlic bread? Using bread flour will give you a little more rise, fluffiness, and softness. Stick with bread flour for any yeast bread whenever possible.
Bread machine garlic bread is a 1 step recipe. It doesn't get easier than that, and that is why I love using my bread machine!
First, put all of your ingredients in the bread machine in the order listed for Cuisinart machines. Then set the machine to the basic/white bread function, choose the 1.5 lb loaf size and preferred crust color. Select start. Now wait and let the machine do all the work!
For non-Cuisinart machines, put in the ingredients in the order suggested by your machine's instructions. Then choose the loaf size and crust color if your machine has these options.
Once the bread is finished, remove the pan from the machine using an oven mitt. Shake the bread out onto a wire rack and let cool for 10 minutes before slicing.
In addition to eating homemade garlic bread warmed with a little butter on top or dipped into your favorite pasta sauce on pasta night, it's great with these recipes:
- Toast and top with Balsamic Bruschetta
- A side for One Pot Ricotta Lemon Pasta
- A side for Creamy One Pot Pasta
- A dipping bread for Vegetable Soup with Noodles
- A dipping bread for Spinach Tortellini Soup with Parmesan
- Easy Instant Pot Chili (The Best Chili in 45 Minutes!)
- As the bread on top of Traditional French Onion Soup
How To Store
Homemade garlic bread is freezer-friendly and can be stored for up to 6 months in an airtight plastic bag. It keeps well at room temperature for around 3 days and in the fridge for around 5.
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
Bread Machine Garlic Bread
- 1 cup warm water approximately 120°F
- 3 tablespoon olive oil
- 1 teaspoon salt
- 3 cups bread flour
- 8-10 garlic cloves minced or use roasted garlic
- 2 tsp yeast instant, active dry, or bread maker
- Add the ingredients in the order listed to the bread maker pan. Select the basic/white bread setting, choose the 1.5 lb loaf size and your prefered crust color. These are instructions for a Cuisinart bread maker. For other brands, refer to the instruction manual for the correct order to add ingredients.
- Optional: At the end of the third kneading cycle, signaled with 6 beeps, remove the kneading paddle. If you miss this step, remove the paddle using oven mitts after the bread cools.
- When baking is complete, remove and cool on a wire rack for 10 minutes before slicing.
I don't know what I did wrong but this was horrible! Hardly rose at all, very very dry & heavy, not white/lite colored but brown. Awful! Any thoughts?
Hi Kate- I would try again with all fresh ingredients (particularly yeast and flour). I've never had a loaf turn brown, especially in a dough where all of the ingredients are white or cream. So why your bread turned brown, I cannot speak to. If it didn't rise, the yeast likely was bad, which would have then produced a small, dense loaf. Also, make sure to watch the mixing process for the first 10-15 minutes to see if your dough is too dry or too wet and add water or flour as necessary if it is. The dough should be springy to the touch. There are many conditions that can affect whether you need to adjust the water or flour amounts in a recipe, and many of these are out of our control (such as humidity, altitude, temp of your kitchen, defective machine). You may find that one day the loaf turns out perfect and the next day it needs more water. I hope this helps!
A thought occurred to me...I made this gluten free. Maybe that's the issue?
That would be the reason it didn't turn out. Bread flour cannot be replaced with gluten-free flour in this recipe, as the gluten in the bread flour is what gives it structure, rise and texture. I do have a gluten-free bread recipe that you could add garlic to if you need to make gluten-free loaves.
Chilly in Canada
Here’s my suggestion to anyone asking about APF … go spend $10 for a 10lb bag of bread flour because you will want to make this over and over again! It’s delicious! My family loves garlic so I added 2 additional cloves and it was perfect! Thank you for this recipe! So, so good!
can we use regular all purpose flour?
Yes, you can.
Can you make the garlic bread with just garlic powder?
I don't see why not! Start with 1 teaspoon of garlic powder per clove of fresh garlic, and see how you like it.
I would like it a bit more garlicky. I wonder if garlic powder would add a bit. Very delicious. Smelled wonderful.
Hi Suzy! You can definitely add more fresh garlic cloves, or try the garlic powder (although I think fresh is best!). Depending on how much you love garlic, add another 1 or 2 cloves next time and see if that does it.
What if u want to cook it in the oven what time degree recommended?
Cook it at 350 degrees for 45 minutes. I hope you enjoy it!
My boyfriend would absolutely love this! Always a sucker for garlic bread!
Easy to follow recipe!
Great tips!!! Pinned. I have a bread machine and use it primarily for pizza dough, but have made bread with it a few times as well. Never made Garlic bread in it. Love the idea and will try. Also love the tips you gave re flour type, yeast activity etc. Very useful post!
This recipe doesn’t call for any powdered milk. Is that right?
That's correct- powdered milk is not used in this recipe.
This is really good! It’s lighter on the garlic flavor than garlic bread that you would brush with olive oil or butter and garlic, so it’s great when you just want a slice of garlicky bread for a sandwich or snack.
This is baking in my bread machine as I write this and oh my the garlic smell is amazing!
I did have one question, your recipe says a serving is 1 slice which is 109kcal, but doesn’t say how many servings in a loaf, so what equates to one slice?
This bread will be amazing regardless, I am a sucker for tasting the dough and it was spot on!
Hey Valerie! Good call, I've added the number of slices this makes to the recipe. It makes 12 slices. I hope you are enjoying it!
I am making this now. Will follow directions. I am concerned that there's no sugar in this recipe
I think you'll be pleasantly surprised with how well it turns out without needing sugar. Sugar is not essential for the yeast to grow and multiply. In leaner breads, the yeast converts the starch in the flour to sugar. Please let me know what you think!
Thank you. I’ve got this going as we speak, but was wondering why there’s no sugar.
Can’t wait to try this today, with a homemade pasta roni (yes! More garlic. Can’t ever have too much garlic!)
I hope you enjoy it! I agree- there is never too much garlic! The only reason there is no sugar is for the flavor- we want it to retain as much savory garlic flavor without any sweetness.