Stuffed Italian Bread

So this bread is a bit of work, but definitely worth it. Its ooey, gooey, and cheesy. Its supposed to be a pull apart bread, but the bottom of the loaf doesn't pull apart.

• 1 italian loaf
• 1 stick of butter (1/2 cup), melted
• 1/8 cup olive oil
• 3 tsp chopped onion
• 2-3 cloves of garlic (I used minced garlic, still tastes amazing!)
• 1 tbsp of dijon mustard
• 1 tbsp poppy seeds
• 3 tsp chopped parsley ( I used dried)
• 12 oz shredded cheese- I used a mix of mozzarella and cheddar (its said that it is 1 and 1/2 cups, but it's better if you weight it- there's quite a difference.

Again, I usually double to liquid dressing part of the recipe, it just makes it that much better. Probably not the healthiest, but it makes it nice and gooey.

1. Preheat the oven to 350 degrees.
2. Mix together the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
3. Cut the bread into cubes with X slices without cutting all the way through the bottom crust. (I found this difficult, I found that the bread caved in, so i cut it one way, and then used scissors to cut the other way.)(See the bottom on how to cut it)
4. Pour the butter-onion garlic mixture carefully into those x cracks using a small spoon and over the top of the bread. (I moved the cut pieces apart, so that i could see into the cracks, and spooned it in- it's a lot of work but its worth it.)
5. Distribute the cheese in the cracks (and on the top if there is any extra).
6. Wrap the loaf with tinfoil, bake for 15-20 minutes. Remove the loaf, unwrap it, and bake for 10 more minutes.