Here are the easy directions!
Using a bread knife, cut loaf in 1” slices but not all the way through. Turn the loaf 90° and cut slice perpendicular to previous slices and repeat slicing. You will end up with pull cubes of bread. Grind the peppercorn with a pestle and mortar or crack by using the flat surface of a chefs night and pressing the peppercorn many times.
Add freshly cracked pepper, parsley, salt, garlic and butter to a bowl. Microwave for 30 seconds and then mix the butter. Using a food brush, coat the loaf on the inside and outside of the loaf.
Take the shredded cheese and stuff it in all the slices. Add the loaf to a Dutch oven with parchment paper or any other over safe dish.
Bake at 350°f for 12-15 minutes or until cheese is melted and loaf is toasted. Let cool then serve as a starter or a side.
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