Preheat your oven to 350 degrees F.

In a bowl, combine the hot melted butter, garlic and diced green onion, stir and allow to sit for just a minute or two.

Slice the bread in a crisscross pattern - do not cut all the way through - just to about the bottom inch or so of bread. I begin slicing diagonally one way about an inch apart, then rotate the loaf and slice the opposite way diagonally. If the bread flattens, don't worry - it's quite forgiving, it will be fine.

Slowly pour the butter mixture into the crevices of the bread. Go slow so you can cover the whole bread. If you have a very large loaf of bread, you can add some more butter or add olive oil to the mixture to make it go further. (about ¼ cup). It goes pretty far though, so you should be okay with the original recipe.

Stuff the two cups of shredded cheese down into the crevices. It's fine to have some sticking out, but really try to push the majority down inside the crevices. Start at one end and work your way across the loaf.

Sprinkle the poppy seeds across the top of the entire loaf.

Add the rest of the diced green onion.

Wrap the whole loaf in tinfoil and place on a baking pan.

Put in the oven for about 15 minutes.

Remove and unwrap foil. Pop it back into the oven for another 5-10 minutes or until cheese is melted through.

Remove from oven and serve. You just pull the little pieces right out of there.

The bread on the bottom is very full of flavor from the butter which soaks through it.

Don't toss it - save it for your next meal. Simply slice it into regular servings of bread, cover with some shredded cheese - broil for about a minute and serve.

We've also used it to make mini pizza's... AMAZING!