• Preheat oven to 350°F. 

For the Garlic Butter:

• Combine the soft butter and the garlic together and set aside.

For the Bread Bowl:

• Slice the top portion off the bread and reserve.  Set the wheel of Brie on the sliced bread. Use a serrated knife to cut around the Brie, making a circle in the bread the same size as the Brie.  
• Using a fork, lift and pull the bread out to remove the inner portion of the bread. Scrape down to the bottom crust but do not break through the crust.
• Spread garlic butter on the inside of the bread bowl.  Also, spread garlic butter on the reserved top and the chunks of bread that you removed from the center of the loaf.
• Sprinkle fresh thyme leaves on all portions of bread.
• Cut 1-1/2 inch slits around the rim of the bread bowl. It will make it easy to grab a chunk of bread to use for dipping into the melted cheese.
• Slice the rind off the top of the Brie and discard it or break it into pieces and lay on the bottom of the bread bowl. 
• Set the Brie into the bread bowl and sprinkle with additional thyme leaves.  Grab the slice from the top of the bread and place it on the cheese as a lid. Place the bread bowl on a rimmed baking sheet along with the buttered chunks that you removed from the center.
• Transfer to the oven and bake for 20 minutes, then remove the lid and set it on the baking sheet to brown.  Continue to bake the bread bowl for another 10 minutes until the Brie has fully melted and the lid and center section have toasted to a crisp golden color.
• Remove from the oven and transfer the bread bowl to a serving plate.  Cut the toasted portions into pieces to be used for dippers.  
• Serve hot.  To reheat place in the oven at 250°F until Brie has melted again, about 10-15 minutes.