Step 1

Preheat oven to 350℉.

Step 2

In a small bowl, whisk together the melted Challenge butter and the ranch seasoning mix until combined. Set aside.

Step 3

Using a serrated knife, cut the boule vertically in a 1-inch grid pattern, taking care not to slice all the way through the bottom of the bread.

Step 4

Brush half of the melted ranch butter in all the bread nooks and crannies. Stuff the cheese and bacon in between all of the bread pockets – don’t be shy about really getting it in there.

Step 5

Pour the remaining butter mixture evenly over the top of the bread.

Step 6

Wrap the bread in foil and bake for 15 minutes. Unwrap the foil to expose the bread and bake uncovered again for an additional 10 minutes or until the top is toasted and the cheese is nice and melty.

Step 7

Serve immediately.

Step 8

Heat grill to 350℉. Place the wrapped bread over indirect heat; close the lid of the grill and cook for 20 minutes. Unwrap the foil to expose the top of the bread and cook for an additional 5-10 minutes with the lid of the grill closed.