Herb Garlic Bread in a Bread Machine

Ingredients

• 282 ml (1 cup and 3 tablespoons)water
• 2 tablespoons (30 ml)vegetable oil
• 1 1/2 teaspoonssalt
• 2 tablespoons (about 25 g)sugar
• 406 g (3 1/4 cups)white bread flour
• 1 tablespoonfresh thyme, chopped
• 1 tablespoonfresh rosemary, chopped
• 4 clovesgarlic, minced
• 2 teaspoonsactive dry yeast

Instructions

1. 1

   Measure the flour

   Aerate the flour by sifting it or fluffing it with a whisk. Spoon it gently into a measuring cup without packing it down, then level the top with the flat edge of a knife. Measuring by scooping directly from the bag can pack in too much flour and make the dough dry and the loaf dense.

2. 2

   Add wet ingredients

   Pour the water and vegetable oil into the bread pan. Add the salt, sugar and minced garlic.

3. 3

   Season the flour

   Put the carefully measured, aerated flour in a bowl and mix in the rosemary and thyme. Add the flour mixture to the bread pan.

4. 4

   Add the yeast

   Make a small indentation in the flour, ensuring it does not reach the wet ingredients. Put the yeast in the indentation, keeping it away from the salt.

5. 5

   Run the machine

   Fit the bread pan into the bread machine and press it down until it snaps into place. Close the lid and select the Basic bread, 1.5 lb loaf, medium crust cycle, which takes 3 hours 15 minutes.

6. 6

   Release the loaf

   Using oven mitts, remove the bread pan from the machine. Turn the pan upside down and shake gently to release the loaf.

7. 7

   Cool the bread

   Set the loaf on a wire rack and leave it to cool for about 30 minutes.

8. 8

   Slice and serve

   Slice the cooled bread and serve it with butter, your favourite spreads or the dish of your choice.

What is herb garlic bread?

This is a savoury yeast loaf made in a bread machine, with garlic and fresh herbs mixed into the dough. It has the familiar flavours of American-style garlic bread in a sliceable loaf, rather than a baguette spread with garlic butter.

Bread-machine recipes draw on the same basic bread-making tradition as oven loaves, but the machine handles the kneading and baking. Here, rosemary, thyme and garlic season the bread throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 4g protein, 27g carbs, 3g fat.

The bread flour and sugar provide most of the carbohydrates, while the vegetable oil supplies most of the fat. Flour contributes some protein, but this is primarily a carbohydrate-rich bread; pair a slice with a protein-containing main and vegetables for a more balanced plate.

Why the flour measurement matters

Flour: aerate it, spoon it into the measuring cup and level it rather than scooping from the bag. Packing in extra flour can leave the dough dry and the finished loaf dense.

Herbs: mixing the chopped rosemary and thyme through the flour helps distribute them through the loaf before it goes into the machine.

Keep the yeast separate

Yeast placement: make a shallow indentation in the flour and put the yeast there, away from the water and other wet ingredients. Keep it separate from the salt as directed.

This layering follows the recipe’s bread-machine method. Once the pan is loaded, let the selected cycle do the mixing and baking.

Choose the right cycle

Cycle: use the Basic bread setting for a 1.5 lb loaf with a medium crust. The specified programme runs for 3 hours 15 minutes.

Pan fit: press the bread pan down until it snaps into place, then close the lid before starting the machine.

Cool before slicing

Release: use oven mitts to lift out the hot pan, then turn it over and shake to release the loaf. Handle the pan carefully, as it will be hot.

Texture: cool the loaf on a wire rack for about 30 minutes before slicing. This gives the crumb time to settle and makes neater slices easier.

Serving ideas

With dinner: serve slices alongside pasta or another main dish to bring the rosemary, thyme and garlic flavours to the table.

With spreads: offer butter or your preferred spreads, as suggested in the recipe. The loaf also works as a shareable centrepiece for a meal.

Recipe notes & tips

• Aerate and spoon the flour into the measuring cup rather than scooping it from the bag.
• Chop the rosemary and thyme before mixing them into the flour.
• Keep the yeast in its flour indentation, away from both the wet ingredients and salt.
• Check that the bread pan clicks securely into the machine before starting the cycle.
• Use oven mitts when removing the hot pan from the machine.
• Let the loaf cool on a wire rack for about 30 minutes before slicing.

Variations

• More rosemary: Increase the rosemary for a more pronounced piney herb flavour.
• Thyme emphasis: Use more thyme and less rosemary for a softer, earthy herb profile.
• Garlic-forward: Add another minced clove for a stronger garlic taste.
• Herb swap: Replace one of the herbs with another fresh herb that suits your meal.
• Buttered slices: Serve warm slices with butter for a simple accompaniment.

Common mistakes to avoid

• Scooping the flour: This can pack in too much; aerate it, spoon it into the cup and level it.
• Packing the flour: Avoid pressing it down in the measuring cup, which can make the loaf dense.
• Yeast touching salt: Put the yeast in its own indentation in the flour, away from the salt.
• Yeast reaching wet ingredients: Keep the indentation shallow and above the wet layer.
• Skipping the cooling time: Leave the loaf on a rack for about 30 minutes before slicing.
• Handling the hot pan bare-handed: Use oven mitts when taking it out of the bread machine.

How to store

Let the loaf cool completely, then store it in an airtight container at room temperature and use within about 2 days for the best texture. Reheat slices briefly in a toaster or warm oven.

Frequently asked questions