This is a dip and bread combo that I learned to make after a guest brought something similar to my home for Thanksgiving many years ago. After several trials & errors, and hours pouring over community cookbooks, I combined several different recipes and came up this version. She used purchased Hawaiian bread, but I have always made my own,as Hawaiian bread is not always available for purchase. As far as the optional ingredients go on the dip - I most often use the cream cheese and the green onions (and once even used a little of both the green onions and some of the flaked). I have actually had guests beg me to let them carry off the empty bread shell home with them! This makes an extra loaf of bread, which you may freeze before or after baking to have ready for another use. TIP: When I make this, I start the dough early in the morning, then prepare the dip while the bread is rising. Later that same evening, the dill flavors have blended nicely and I fill the bread right before my guests arrive. If you prefer, you may instead simply use purchased 1 or 2 loaves of large round Hawaiian Bread. Prep time is pretty much several hours if you make your own bread, 15 minutes if using purchased bread, plus chilling time. NOTE: Nutritional data will appear a bit out of whack because the software does not understand that this recipe makes a 10-15 serving bowl of dip and also 2 loaves of bread.