Okay, so since I have a little time before calls, it's time for me to share my Super Garlic Bread recipe, which employs 3 different garlic forms!

Garlic Form 1 is a bruschetta technique of rubbing toasted bread with garlic. Then, we melt in Garlic Form 2, a compound butter with minced garlic. Then, we spread on Garlic Form 3, roasted garlic cloves.

Since I'm not going to tell you how to bake the bread this time, this is a Cooking, not a Baking, with Lena 🧵 1/x #cosocooking #cosorecipes

First off, let's talk bread.

If you're me, and you adore garlic bread, you'll take whatever long bread you can get. That said, I personally prefer one of two types of bread for garlic bread:

- A baguette ordinaire with a nice crispy outside
- A squishy batard with a soft exterior

Now, I'll tell you that making your own bread or buying from a local baker is ideal, but garlic bread is better than no garlic bread, so if you want to grab something from the supermarket, I won't judge. :) 2/x

Before we make the garlic bread, we need to prepare our Three Garlic Forms.

Form 1 is easy:
- 1-2 cloves of garlic, peeled but intact

This will make more sense when we get to the procedure, of course!

I mention that the cloves need to be intact for this. That means you can't just go to my go-to garlic peeling move of "smash the clove with the flat of my knife, then peel the paper off the remains." What I usually do is gently nick the paper with my knife and carefully peel it back. 3/x

Form 2 is a bit more complex:
- 57g (4 Tbsp) unsalted butter, softened at room temperature*
- 1 Tbs fresh or 1 tsp dried herbs**
- Salt and black pepper to taste***
- Enough garlic cloves to slay an unprotected vampire****

* This means around 20C/68F and soft enough that you can easily dent it with light pressure.
** I like thyme alone for this, but dill is also a good choice. I've used chives too sometimes. 4/x

Okay, back to the recipe :)

*** You *can* use kosher, but table salt is probably better because it dissolves more rapidly in the butter.
**** Seriously, just go at it. Threaten the very fabric of reality with your garlic. I usually use about 6 cloves.

1. Mince the garlic finely.
2. Optional sub-steps!
2a. Put a small sauce pan over medium heat.
2b. Put a little bit of the butter in it, like maybe 10g.
2c. When the butter starts to melt, add the garlic and cook, stirring, until fragrant. 5/x

2d. Remove to another container and let cool. This light cooking of the garlic produces a different flavor that's less sharp.
3. Put the butter in a bowl.
4. Add the garlic (cooked or not) and herbs to the butter.
5. Whip, via machine or hand whisk, until all ingredients are combined and the butter is light and fluffy. This takes about 2 minutes on my stand mixer.

Garlic Form 3 is roasted garlic, which is fun if you've never done it before! 6/x

- 1+ heads of garlic. Seriously, you can eat this stuff by the handful, so why stop at 1?
- 25g-ish (1/8 cup) of olive oil*

1. Preheat your oven to 400F/205C.
2. Get a sheet pan and some aluminum foil.
3. Cut the top off each head of garlic until the tops of the cloves themselves are exposed. Don't peel or separate the head!
4. For each head, cut a square of the foil and place the head on it.
5. Use the oil and optionally a brush to lightly coat the garlic. 7/x