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1
Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success).
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2
Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
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3
Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker).
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4
Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
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5
Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
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6
By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
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7
(*I just put everything in my standing mixer bowl and mixed it with the dough hook.).
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8
If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
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9
(Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
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10
Shape dough into a ball and let rest for 15 minutes.
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11
Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine).
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12
Repeat in opposite direction, creating a diamond pattern.
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13
Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
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14
Heat oven to 375. Uncover dough, redefine diamond pattern if you like.
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15
Combine parmesan cheese, basil, oregano and garlic powder and set aside.
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16
Spoon 2-4 T of butter across the dough.
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17
Bake 10-15 minutes.
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18
Brush remaining butter over partially baked bread.
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19
Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown.
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20
Serve warm or cool.
