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Craving do-it-yourself garlic bread with out the oven and solely 10 minutes of prep? This bread machine garlic loaf is tall, not dense, with a medium-golden crust, smooth slices, loaded with contemporary rosemary, thyme, and actual minced garlic.
The Greatest Garlic Bread…From Your Bread Machine
Conventional Italian-American garlic bread normally begins with a store-bought baguette or Italian loaf, sliced open and brushed with garlic butter (generally parsley) earlier than it’s baked or broiled. My model retains that comforting taste however makes it less complicated—and extra healthful—by ranging from scratch within the bread machine. I add the whole lot to the pan, choose the Fundamental (1.5 lb, Medium) cycle, and let the machine do the remaining. In about three hours of hands-off time (whereas I do laundry or clear the home), I get a smooth, aromatic loaf infused with actual garlic, contemporary rosemary, and thyme. It delivers the identical restaurant-style taste with the comfy really feel of do-it-yourself bread. This recipe is predicated on my super-popular fundamental machine bread recipe that has over 1,000 critiques and feedback.
The best way to Make Garlic Bread in a Bread Machine
- Notice: This can be a fast visible information with step-by-step photographs; for exact measurements and full directions, see the recipe card under.
- Collect all of the elements – this picture conveniently reveals each single ingredient you want (labeled):
- In a big bowl, toss the flour with the chopped contemporary rosemary and thyme.
- Add the water and oil to the bread pan, then sprinkle within the salt, sugar, and minced garlic.
- Pour the dry flour and herb combination over the liquids.
- Make a small nicely within the flour (don’t break via to the liquids) and add the yeast to the nicely, conserving it away from the salt.
- Snap the pan into the machine, shut the lid, and choose Fundamental, 1.5-lb loaf, Medium crust (about 3 hours quarter-hour).
- When the cycle ends, take away the pan with oven mitts, invert to launch the loaf, and funky on a wire rack for about half-hour earlier than slicing.
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Herb Garlic Bread in a Bread Machine
My garlic bread machine loaf bakes up tall and tender with a medium-golden crust, loaded with contemporary rosemary, thyme, and actual minced garlic. It’s a fuss-free, restaurant-quality aspect for weeknight dinners, pasta nights, or entertaining—no oven and no additional pans.
Elements
- 1 cup and three tablespoons water
- 2 tablespoons vegetable oil
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 3 ¼ cups white bread flour
- 1 tablespoon contemporary thyme chopped
- 1 tablespoon contemporary rosemary chopped
- 4 cloves garlic minced
- 2 teaspoons lively dry yeast
Forestall your display from going darkish
Directions
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Measure your flour accurately! One of the simplest ways to measure flour with measuring cups is to spoon and stage. Begin by aerating the flour — both by sifting it or giving it a great fluff with a whisk. Then, gently spoon the flour (with a spoon!) into your measuring cup with out packing it down, and stage it off with the flat fringe of a knife. Scooping straight from the bag (with measuring cups) packs in an excessive amount of flour, which may throw off your recipe and go away you with dry dough and dense bread. So don’t skip the aerating step — it actually makes a distinction!
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Mix the liquid elements: Add water and oil to the bread pan. Add salt, sugar, and garlic.
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Season the flour: add rigorously measured and aerated flour right into a bowl, and blend with rosemary and thyme. Add the flour combination into the bread pan.
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Add yeast: Make a slight indentation on high of the flour and ensure it doesn’t attain moist elements. Add the yeast to the indentation. Preserve yeast away from the salt.
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Bake the bread: Insert the bread pan into the bread machine, and press it right down to snap. Shut the lid. Use Fundamental bread, 1.5 lb loaf, medium crust cycle (3 hrs quarter-hour)
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Take away the bread pan from the bread machine utilizing oven mitts. Flip over the bread pan and shake it to launch the loaf.
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Cool: Let the loaf cool on a wire rack for about half-hour.
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Serve: Slice your cooled bread and serve with butter, your favourite spreads, or with desired dish.
Notes
- Make sure that your yeast isn’t touching water or garlic. This will likely have an effect on the yeast effectivity.
- Cool your bread fully earlier than slicing. I’ve observed my bread loses a few of its moisture if I slice it too early. This may end in crumbly bread. Depart the bread for a minimum of two hours to chill down.
- You need to use dried herbs as a substitute of contemporary ones. Use 1 teaspoon of dried herbs vs 1 tablespoon of contemporary herbs.
- For additional taste, add extra contemporary herbs or serve your bread with herbed butter.
- Make sure that your yeast is contemporary as a result of outdated/stale yeast won’t give the perfect outcomes. All the time use freshly opened yeast.
Vitamin
Vitamin Info
Herb Garlic Bread in a Bread Machine
Quantity per Serving
% Every day Worth*
* % Every day Values are based mostly on a 2000 calorie food plan.
Vitamin Disclaimer:
The dietary info on this web site is barely an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site isn’t assured. It shouldn’t be used as an alternative to knowledgeable nutritionist’s recommendation.
Ideas for Success
- Measure Flour Proper: Spoon-and-level your bread flour to stop dense, squat loaves.
- Preserve Yeast + Salt Aside: Salt inhibits yeast. I make a little bit nicely within the flour and add the yeast there, individually from the salt.
- Garlic Steadiness: Contemporary garlic is potent; mince high quality so it disperses evenly. For milder taste, use 1–2 cloves.
- Herb Texture: Chop herbs very finely in order that they don’t tear gluten strands or create moist pockets.
- Crust Management: Choose Medium crust as written; in case your machine runs sizzling, go Gentle to guard garlic.
FAQs (Most Requested Questions)
- Can I exploit immediate yeast as a substitute of lively yeast? Sure. I exploit 2 teaspoon immediate yeast precisely as written—add it to the flour nicely, not the liquids. No proofing wanted.
- Why did my loaf sink? Normally an excessive amount of liquid or overproofing. Do the 10-minute dough-ball test. If it’s very smooth/sticky, knead in 1–2 tablespoon flour. Additionally guarantee salt isn’t touching the yeast in the beginning.
- Can I add cheese? Completely. Fold in ½–1 cup shredded Parmesan or mozzarella when the machine beeps for mix-ins (or ~5 minutes into kneading). An excessive amount of cheese can weigh the loaf down—keep beneath 1 cup.
- All-purpose flour okay? Sure, however you may get a barely smaller rise. I add an additional 1–2 tablespoons flour to tighten the dough.
- Can I bake it within the oven as a substitute? Use your machine’s Dough cycle. Form the loaf and place it in a 9×5-inch oven-proof pan, proof till domed over the rim, then bake at 350°F for 30–35 minutes (tent if it begins browning quick).
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