1 loaf frozen bread dough or 1 can refrigerated French bread loaf in tube
6 tbsp. melted butter
2 tsp. sesame seeds
1 tsp. caraway seeds
1 tsp. poppy seeds
2 tsp. beef bouillon granules
1 tsp. chicken bouillon granules
1/2 stick sharp Cracker Barrel cheese, shredded

If using frozen dough, thaw dough but do not let it rise. Spread dough out on large, lightly greased cookie sheet. Pour butter over dough and spread around to cover dough. Sprinkle seeds and bouillon granules over dough. Cover with the shredded cheese.

Bake at 450 for 15 -20 minutes. Cut into rectangular pieces with scissors. Serve hot or cold.

If you wish, you can change the amounts of the bouillon to suit your taste.