Bread Machine Garlic Bread

June 1, 2026

Bread Machine Garlic Bread

if you're looking for a simple way to add homemade flavor to dinner, this Bread Machine Garlic Herb Bread is hard to beat. With just a few pantry staples and minimal hands-on work, the bread machine does all the mixing, kneading, and baking for you. This loaf has a lot of flavor!

1 lb Loaf

160 g warm milk (⅔ cup)
19 g melted butter or oil (1⅓ Tbsp)
8 g sugar (2 tsp)
240 g bread flour (2 cups)
6 g salt (1 tsp)
5 g garlic powder or granulated garlic (2 tsp)
2 g onion powder (⅔ tsp)
2 g dried parsley (2 tsp)
3 g instant yeast (1¼ tsp)

1.5 lb Loaf (the size I make)

240 g warm milk (1 cup)
28 g melted butter or oil (2 Tbsp)
12 g sugar (1 Tbsp)
360 g bread flour (3 cups)
9 g salt (1½ tsp)
8 g garlic powder or granulated garlic (1 Tbsp)
3 g onion powder (1 tsp)
3 g dried parsley (1 Tbsp)
5½ g instant yeast (1¾ tsp)

2 lb Loaf

320 g warm milk (1⅓ cups)
38 g melted butter or oil (2 Tbsp + 2 tsp)
16 g sugar (4 tsp)
480 g bread flour (4 cups)
12 g salt (2 tsp)
11 g garlic powder or granulated garlic (1 Tbsp + 1 tsp)
4 g onion powder (1⅓ tsp)
4 g dried parsley (4 tsp)
7 g instant yeast (2⅓ tsp)

Fresh-Milled Flour Option: Replace the bread flour with an equal weight of freshly milled hard wheat flour. For best results, add: 1 egg, 1 Tbsp vital wheat gluten (optional), 1 tsp sunflower lecithin (optional). I also like to do a 45 minute autolyze.

Bread Machine Instructions

Add the ingredients to the bread machine pan in the order listed.

Select the Basic White or Basic Bread cycle and your desired crust color.

After a few minutes of mixing, check the dough. It should form a soft, smooth ball. Add a small amount of flour or liquid if needed.

When the cycle is complete, remove the loaf from the pan, brush with butter, and cover with a tea towel to cool before slicing.

Store in a beeswax bread bag!

Dough Cycle

Add ingredients to the bread machine pan in the order listed.

Select the Dough cycle and start.

After a few minutes of mixing, check the dough. It should form a smooth, soft ball. Add small amounts of flour or water if needed.

When the cycle is complete, shape the dough into a loaf and place in a greased 8½×4½-inch or 9×5-inch loaf pan (use a 10×5-inch pan for a 2 lb loaf).

Cover and let rise until doubled, about 30–60 minutes.

Bake at 350°F (177°C) for 30–35 minutes, or until golden brown and the center reaches 190°F (88°C).

Brush with butter and cover with a tea towel while cooling for a softer crust.

Stand Mixer Instructions: Add all ingredients to the bowl and mix on low speed until combined. Knead on medium-low (speed 2–3) for 6–8 minutes, until smooth and slightly tacky. Place dough in a greased bowl, cover, and let rise about 1 hour, or until expanded. Shape into a loaf, place in a greased 8½×4½" pan, cover, and let rise for about 30 minutes. Bake at 350°F (177°C) for 30–35 minutes, until golden and the center reaches 190°F. Cool before slicing.

Printable Recipe!

*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused/soaked/saturated (not sprayed!) with organic beeswax, are naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm! We'd love to send you one!