Slice the bread in 1-inch parallel sections, slicing almost to the bottom of the loaf.
Be careful not to cut through the loaf.
In order to prevent tearing off piece of the bread, use kitchen shears to snip each row into 1-inch sections, so you end up with a grid of 1-inch pieces that are still connected by the bottom of the loaf.
Place the loaf on a rimmed baking sheet.
Stir melted butter and dry ranch dressing mix together until combined.
Evenly pour and distribute the butter mixture between each of the sections, into the cuts.
Distribute the cooked bacon pieces evenly between each of the sections.
Then gently stuff the shredded cheddar cheese between each of the sections, adding more cheese if needed.