If you appreciate garlic as much as I do, you’ll love this bread! I occasionally include even more garlic!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 – 1 1/2 pound loaf |
Ingredients
- 1 cup warm water (110 degrees F)
- 1 tablespoon butter
- 1 tablespoon dry milk powder
- 1 tablespoon white sugar
- 1 ½ teaspoons salt
- 1 ½ tablespoons dried parsley
- 2 teaspoons garlic powder
- 3 cups bread flour
- 2 teaspoons active dry yeast
Instructions
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 303 mg |
| Sugars | 2 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
i love this bread. i did modify it just a little. i used a little more garlic then suggested i also added some italian seasoning/ instead of milk powder i used 2 tablespoons of milk
I read the reviews on this recipe and decided I do a few things other people did. Instead of butter I went with some good herb infused olive oil, Italian seasoning instead of parsley, 2 tablespoons of Parmesan Cheese, and 3 minced cloves of garlic. Now that’s a garlic lover bread.
I made the recipe as written and found it too dry and crumbly. Will make again with oil in lieu of butter and try previous suggestions of fresh minced garlic versus powdered. I have high hopes but wasn’t impressed as written.
Didn’t rise much (others have also noted this). Dense bread with OK taste. Will try a different recipe next time.
really disappointed, it was dry, bland (not enough garlic flavor) and it did not rise well. over all i call this one a flop
I made this to go with the jambalaya. I did not add milk powder. It turned out so good!
This was a little dense.
I live in colorado, so bread doesn’t cook the same for me. I had to add about 1/4 cup of water because the dough was a little too dry. After this correction I baked the bread in the oven instead of the breadmaker at 350 for about 15 min. Bread was I hit. Will make again 🙂
I made this tonight as an alternate for the stand by garlic bread. The recipe as written must be flawed somewhere because I followed it a T and and I barely rose, the crust was ridiculously hard and there was hardly any garlic flavor to it. I like the idea, not so much the results.
Big hit!! It was perfect, good consistency, good size & great taste. I did use real garlic but only a few minor adjustments.
This is a great recipe. I just tweeked it a little, added honey instead of the sugar, and Rosemary instead of the Parsley, and half of the salt. This bread goes good with Chili or Spagetti, or even with fried eggs. I let it rise and baked in a regular loaf pan.
Like most I tweaked recipe to make it my own. I finely diced 3 cloves of garlic and it and olive oil to the water in bread machine. Flour, dried oregano and yeast. Set machine in dough program. I was surprised how sticky it was. No problem though. It fell onto a parchment lined cookie sheet.
I loved this bread! I only made a few changes. Our bread machine was missing a part so instead I made it by hand and baked it in the oven at 350 degrees for 35 minutes. Instead of using garlic powder I listened to many other reviews and used three cloves of garlic. I replaced the butter with olive oil. As I wanted this bread to be nondairy I switched the milk powder for a tablespoon of rice milk. This is certainly a must do bread, moist on the inside, crisp on the outside. Next time I will try it half and half with whole wheat.
I followed the recipe exactly. I put the machine on light crust. My entire family liked it. I would probably use garlic salt in place of the salt the next I make it; but that is the only change I would make.
This was very good bread. I usually use the dough cycle on my bread machine and finish it off in the oven. Let the machine cook this time and it came out very goo. My wife loved it too. I thought it could have used more garlic though. Had it a few days later. Used a garlic spread on it and browned it under the broiler. Came out great. Use this bread up fast because it does not stay fresh long (due to the lack of preservatives?)
really good bread! I used some of the other reviewers advice, with the olive oil, minced garlic, & seasonings. very good!
I used a bit less parsley and added 1/2 t onion powder, 2 t dried basil and 1/2 t oregano, then needed to add an extra 2 T water because my dough was a bit dry. Bread turned out great though! We thought it was pretty garlicky. Not as garlicky as bread made with garlic butter spread on top, but the garlic flavor was definitely there. The herbs I added helped too since they added a lot of flavor, but it would have been good just as written as well. Dried parsley is more for color than flavor, anyway. Will definitely make this again!
Loved this! Keep in mind if you’re Canadian, the flour is cut down by about 1/2 cup 🙂
I used skim milk instead of water and dry milk. I used olive oil instead of butter, 3 minced cloves of garlic instead of powder, and Italian seasoning instead of parsley. Tasted great- was soft and moist with a nice crust. Served this with pasta and a salad. Added a glass of red wine to make it the perfect meal. Will be making this often.
So many reviewers thought this needed more garlic, but I served it with a very garlic-y spaghetti, so it was perfect. I will definitely make this again.
We made this last night but substituted fresh garlic and whole wheat flour. We ended up having to use twice the amount of water given in the recipe to make a good-consistency dough (maybe because of the wheat flour?), but after our adjustments, the bread came out PERFECT. We ate it fresh with butter and it was garlicky and delicious, and we had it day-old today sliced with cheese melted over it in the broiler! Better than the french bread/garlic butter garlic bread that I usually make!