2 c. water
3 tbsp. butter
1/4 c. sugar
2 pkgs. yeast
1 c. rolled oats
3 3/4 to 4 3/4 c. flour
2 tsp. salt
1 egg

Grease 9x13 inch baking pan. Bring water to a boil. Stir in oats. Remove from heat and stir in butter. Cool to 120 to 130 degrees.

Combine flour, sugar, salt and yeast. Blend. Add cooled oats and eggs. Beat 3 minutes. Stir in 1 3/4 to 2 1/2 cups flour. Form stiff dough. Knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape into a ball. Cover. Let rest 15 minutes. Punch down several times to remove air.

Press into greased pan. Use a very sharp knife and cut diagonal lines 1 1/2 inches apart. Cut completely through dough. Cover and let rise in warm place until dough doubles, about 45 minutes. Heat oven to 375 degrees. Redefine cuts.

HERB TOPPING:

1 tbsp. grated Parmesan cheese
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. garlic powder
6 tbsp. butter

Spoon 4 tablespoons butter over cut dough. Bake at 375 degrees for 15 minutes. Sprinkle remaining ingredients and butter on and bake 10-15 minutes longer until golden brown.