• Heat the oven to 350°F.
• Get your baking sheet ready — this bread doesn’t like to wait once the butter comes out.
• In a small bowl, whisk the melted butter and ranch seasoning until it turns into a fragrant, buttery potion. Set it aside like the treasure it is.
• Grab your sourdough boule and a serrated knife.
• Slice a crosshatch pattern across the loaf — about 1-inch squares — being careful to stop just before you hit the bottom crust. You’re making pockets, not bread confetti.
• Brush half of the ranch butter down into all those cuts.
• Pry the slices apart gently and let the butter drip into every nook. Then tuck shredded cheese and crumbled bacon into the openings like you’re stuffing little edible envelopes of joy.
• Pour the remaining butter mixture over the top so the whole loaf glistens with ranchy goodness.
• Wrap the entire loaf in foil and bake for 15 minutes.
• Unwrap to expose the top and return it to the oven for another 10 minutes, or until the cheese is fully melted and the top of the bread looks toasted and irresistible.
• Sprinkle with chopped cilantro and serve immediately.

To make it on the grill

• Heat the grill to 350°F.
• Place the foil-wrapped loaf over indirect heat and close the lid. Cook for 20 minutes.
• Unwrap the top of the foil and continue grilling for 5–10 minutes, lid closed, until melty, toasty, and perfect.