Ingredients
1-1/2 cups boiling water1 cup old-fashioned oats2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1/4 cup sugar3 tablespoons butter, softened2 teaspoons salt1 large egg, room temperature, lightly beaten4 to 4-3/4 cups all-purpose flourTOPPING:1/4 cup butter, melted, divided2 tablespoons grated Parmesan cheese1 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon garlic powder
Preparation
In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down and press evenly into a greased 13x9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour.
Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm.
