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Italian Garlic Bread

Recipe Name: 
Italian Garlic Bread

A hearty white Italian garlic loaf with even texture


12-16 servings


1 cup warm water
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon dry yeast (or 1 pkg; I get mine in bulk and measure)

For garlic butter spread:

1/2 cup (1 stick) butter
1 teaspoon garlic salt OR 1/2 tablespoon freshly minced garlic + 1 teaspoon salt
1/8 t parsley flakes


1. Put bread ingredients into bread machine in order listed. Turn to dough setting and start.

2. When dough setting is complete (usually takes about 1.5 hours), remove dough and knead to remove air bubbles. (Sometimes I just re-start the dough setting for a few minutes until it's kneaded down, and then turn off and take out the dough.)

3. Form dough into a long loaf and place on a greased cookie sheet. Cover, and put in a warm place to rise. (I turn the oven on "warm" or "200" for a few minutes, then turn off and put the bread inside to rise.)

4. After about 30 minutes of rising, remove cloth cover and place sheet in oven. Turn the oven on to 375 and bake for 35-38 minutes. (Bread will get even bigger while oven is getting up to temp.) Remove to cooling rack and cover.

Italian garlic bread, pictured here with homemade macaroni and cheese and asparagus and onions

To make into garlic bread:

1. Slice cooled bread. Mix garlic butter ingredients and spread on each slice. Put slices back into a "loaf" shape and wrap securely in foil. Place in 350 degree oven for 15-20 minutes or until butter is melted and bread is hot.

Italian garlic bread, shown with peas and lasagna
Additional Notes: 

Warm, fresh Italian bread can be served plain with butter.

Buttered Italian bread served with spaghetti and meatballs and asparagus and onions

Preparation Time: 

10 minutes + 15 minutes

Cooking Time: 

38 minutes + 20 minutes

Tammy's Review: 

I highly recommend this recipe. It's really only a basic Italian bread, but it is so versatile! It makes the best garlic bread, period. This recipe is the base for my pizza crust, grilled cheese loaf, and I use day-old slices in my asparagus cheese strata. It's hearty, it's easy, and it's a staple around here! Now, if only it called for whole wheat... ;) My rating: 10/10

Average vote based on 13 reviews.
out of 10
User Reviews
out of 10
A Big Hit

I made this bread last week for dinner and it was a big hit. I liked it because it was easy, my husband and my kids liked it because it tasted wonderful.
I was pressed for time and so I split the loaf of bread while it was still hot from the oven and then I put the garlic butter on and served it. I did not have the time to put it back in the oven. It was still wonderful. I would like to try it the way the recipe says though.
I will be making this again! Thanks for the great recipe.

out of 10
What if you do not have a bread machine?

I am attempting this recipe for the first time today, but I do not have a bread machine. My stand mixer will do the kneading for me. I plan on just letting it rise twice.. once in a bowl, and then once in the loaf shape. Is this what you would recommend?

From Tammy: Yes, that should work great! :)

out of 10
So Good!

This turned out great. It's not very fluffy, but it's perfect for garlic bread! My husband used it this morning to make a breakfast sandwhich and he asked me if I'm going to make more when it's gone.

out of 10

I have made this a bunch of times. I actually started making a double batch by hand instead of the bread machine. I make it into 3 loaves. The loaves are a little smaller but then I get three meals out of one session of bread baking, which I love! It freezes beautifully, just make sure its completely cool. We make cheese bread out of it by slicing it, adding butter and garlic and cheese and broiling it. YUMMY! Thanks Tammy for another great recipe.

out of 10
A great loaf of bread!

I made this bread twice this weekend. The first time I made it with bread flour (accidentally grabbed the wrong canister before I realized it)and wasn't as pleased with the results. It didn't rise as much so was more dense. The second loaf I made properly (with AP flour) and it turned out much better. It rose very well and turned out to be a great Italian style bread to accompany pasta or other dishes. I didn't give it a 10 because I didn't think it was a perfect garlic bread for our family. In my mind the perfect Italian loaf would be slightly more fluffy. I will still make this often for other meals as I think it makes a wonderful dinner loaf of bread. Thanks for the recipe!

out of 10

I got rid of my bread machine almost a year ago because I hadn't used it for a while. Needless to say, I still tried this recipe, but adapted it for use in my stand mixer. I HAVE NEVER MADE BREAD FROM SCRATCH BEFORE, AND HAD ONLY USED MY BREAD MACHINE 3 OR TIMES. I put that in bold to emphasize the fact that I'm a newbie when it comes to bread-making. The bread I made was delicious! Everyone in the family loved it. Thanks for such an easy, economical and yummy recipe!

out of 10

I made this bread for the first time this afternoon and my whole family loves it! It was easy and tastes great. With bread, you cannot always trust the exact amounts of flour or water for varios reasons. I needed to add about 3 T. of water to mine to make the dough a good consistency. I also spread some of Tammy's butter spread recipe on the top of the bread to soften the crust. I prefer it more soft, my husband prefers it more crispy. My husband said this bread tastes better than the french bread that you buy at the store! What homemade bread doesn't?... but anyway!!! Thanks, Tammy!

out of 10
Pretty Good!

The first try didn't come out so good, but I'm having issues with my bread maker. Second try, I let the bread maker kneed it into a ball, then I let it rise in a greased bowl, and then on the pan as the recipe says. That time around it turned out right.

out of 10
Very easy!

This is really easy bread to make, I did have to add a couple extra T of water to it so my bread machine could get it mized, but it turned out great! To the person who said they wished it was not so hard on the outside, just rub with butter when you take it out. The crust is nice and soft then. You can also, stick in a bag or wrap with foil to keep it soft. We ate this with homemade bruscetta.

out of 10
So simple

This is a very simple, easy to make garlic bread, a perfect side dish for stuffed shells, spaghetti, and other Italian foods. It has a very good texture, and flavor, and was enjoyed by the entire family. Needless to say, I'll be making this again - and maybe a double batch!

out of 10
10/10 Great and easy to make!

Not only is this easy to make, but it turns out well nearly every time and everyone loves it.

In my opinion the only drawback is that it has a pretty tough crust. Besides that, it is amazing!

out of 10
Easy-make homemade italian loaf that makes a mean garlic bread (10/10)

Do you have a phobia of making yeast breads?

If so give this recipe a try. It is very, very simple and easy to make. The best part of the recipe is that the loaf is fantastic! Plain it makes a nice side to a hot bowl of soup or as a nice snack when hot and fresh.

Where this recipe shines though is as a garlic bread. Using Tammy's garlic butter spread this side dish becomes the star of any meal. The crust is slightly firm while the inside is fluffy and moist with a zesty, but gentle, burst of garlic. This goes great with all kinds of recipes: Italian red sauces, grilled meats, soups--you name it, and your family will enjoy it. Our little boy likes it so much that he will eat his least favorite foods just to get another slice of this almost-heavenly bread. This is a must try recipe! You won't regret it!

out of 10

See my review at the end of the recipe. ~ Tammy