2 C water
1 C rolled oats
3 tbsp butter
3 3/4- 4 3/4 C unbleached flour
1/4 C sugar
2 tsp salt
2 pkg dry yeast
1 egg
1 tbsp parmesan cheese
1/2 tsp basil leaves
1/4 tsp oregano leaves
1/4 tsp garlic powder
6 tbsp melted butter

Grease 13 x 9 inch pan. Bring water to boil and stir in oats. Remove from heat. Stir in 3 Tbsp butter. Cool.

Combine 1 1/2 cups flour, sugar, salt and yeast in large bowl. Add oat mixture and egg. Blend at low speed until moist. Turn mixer to medium speed and mix 3 more minutes.

By hand, stir in 1 3/4 Cups flour to make stiff dough. Knead in further 1/2 to 3/4 cup flour until smooth and elastic. Let rest 15 minutes. Punch down.

Press into greased pan. Using sharp knife, cut diagonal lines about 1 1/2 inches apart cutting completely through dough. Repeat in opposite direction to create a diamond pattern. Cover and let rise until doubled in bulk. Redefine cuts.

Spoon 4 Tbsp melted butter over.

Bake at 375°FF for 15 minutes. Brush with remaining melted butter. Spoon herb mixture of parmesan cheese, basil, oregano and garlic powder over and bake an additional 10-15 minutes.