Paul Hollywood praised Manisha's garlic that 'comes through perfectly'—and the technique is key. Raw garlic added directly to bread dough can become harsh and bitter during the high-heat cooking, while also interfering with yeast activity. Instead, mince fresh garlic (never jarred) into melted butter and let it infuse while the dough rises. This gentle steeping mellows the garlic's sharp edges while preserving its aromatic punch. The butter application happens twice: brushing before cooking so the garlic toasts gently against the hot pan, then again immediately after cooking for a final layer of fresh garlic fragrance. This double application creates depth—cooked garlic notes underneath, bright garlic aroma on top.