What’s with the pull-apart bread craze? Make one yourself to find out why this has bakers all excited. And don’t worry, it’s pretty easy to pull off. Take this roasted garlic and brie version, which uses a large sourdough boule. Start by cooking a bulb of garlic (placed on aluminum oil with 1/4 inch cut off the top and with butter, lemon juice and kosher salt added on top) in the oven for 45 minutes. Combine the roasted garlic cloves with melted butter then pour over sliced sourdough (gently part sections of the bread while doing this so the mixture gets absorbed well). Next, insert diced brie in the cuts and wrap the whole thing in aluminum foil. Bake for 25 minutes then broil for 2 minutes or until the cheese gets bubbly.