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1
Grease 9x13 inch baking pan.
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2
Bring water to a boil in medium saucepan; stir in rolled oats.
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3
Remove from heat; stir in 3 Tbsp.
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4
butter.
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5
Cold to 120 to 130 degrees.
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6
Lightly spoon flour into measuring c.; level off.
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7
In large bowl, combine 1 1/2 c. flour, sugar, salt and yeast; blend well.
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8
Add in rolled oats mix and egg.
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9
Blend at low speed till moistened; beat 3 min at medium speed.
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10
By hand, stir in 1 3/4 c. to 2 1/2 c. flour to create stiff dough.
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11
On floured surface, knead in 1/2 to 3/4 c. flour till dough is smooth and elastic, about 5 min.
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12
Shape dough into ball; cover with large bowl.
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13
Let rest 15 min.
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14
Punch down dough several times to remove all air bubbles.
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15
Press into greased pan.
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16
Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough.
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17
Repeat in opposite direction creating diamond pattern.
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18
Cover loosely with greased plastic wrap and cloth towel.
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19
Let rise in hot (80 to 85 degree) place till light and doubled in size, about 45 min.
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20
Heat oven to 375 degrees.
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21
Uncover dough.
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22
Redefine cuts by poking tip of knife into cuts till knife hits bottom of pan; don't pull knife through dough.
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23
In small bowl, combine Parmesan cheese, basil leaves, oregano leaves and garlic pwdr; set aside.
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24
Spoon 4 Tbsp.
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25
of the butter over cut dough.
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26
Bake at 375 degrees for 15 min.
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27
Brush remaining 2 Tbsp.
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28
of butter over partially-baked bread.
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29
Sprinkle with Parmesan cheese-herb mix.
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30
Bake for an additional 10 to 15 min or possibly till golden.
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31
Serve hot or possibly cold.
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32
16 servings.
