Aunt Jane's cheesy bread

This is the make-ahead sandwich loaf bread that we first had at an open house with the Daynes.  Since getting the recipe from Aunt Jane, we've used it for all sorts of people-coming-over events (mission farewells, ordinations, baptisms, birthdays, potlucks, etc).  It is a great complement to a soup and salad dinner.  You can make the loaves ahead of time and put them in the fridge (or freezer!) and then just bake them when you want to use them!

• One unsliced loaf of sourdough french bread  (the "sourdough" is more important than the "french"--it has the heartiness to hold up to the cheese; if it is a smaller loaf, use two loaves; most sourdough bread is soy-free!)
• 6 oz. grated mozzarella cheese
• 1 8 oz tub whipped butter (I use about 5-6 oz butter, and I usually use regular softened butter that I whip)
• 1/3 cup finely chopped green onion
• 1/4 cup chopped fresh parsley

Slice the loaf of bread horizontally as if to make a giant sub sandwich.  Mix the rest of the ingredients together into the whipped butter.   Spread the mixture onto both sides of the bread, put the two sides together, and cut into slices.  Wrap the entire loaf in aluminum foil.  

Bake at 350 for 30-40 minutes--until the cheese is all melted and the crust is crispy.   If you're putting it in the oven from the fridge, add an extra 10 minutes or so.