Roasted garlic delivers sweet, mellow depth that raw garlic cannot match, but the 35-40 minute roasting time makes it impractical for quick bread making. Garlic purée from tubes or jars offers a clever shortcut—it's already soft, spreadable, and mild enough to distribute evenly through dough without harsh raw garlic bite. The pre-processed texture mimics roasted garlic's smooth consistency. For best results, mix the purée with your aromatics (herbs, oil, salt) before incorporating into dough, ensuring even flavor distribution. While purists may notice the difference, the practical trade-off works beautifully for everyday baking when time is limited.