1 1/2 cups boiling water
1 cup old-fashioned oats
2 packages active dry yeast (4 1/2 teaspoons)
1/2 cup warm water (110°-115°F)
1/4 cup sugar
3 tablespoons softened butter
2 teaspoons salt
1 beaten egg
4-4 3/4 cups flour
Topping
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 tablespoons melted butter

In a small bowl, combine boiling water and oats. Let cool to 110°-115°F. Dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat till smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead till smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place till doubled, about 45 minutes. Grease 9x13 inch baking pan. Punch dough down and press evenly into prepared pan. With very sharp knife, cut diagonal lines 1 1/2 inches apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place till doubled, about 1 hour. Heat oven to 375°F. Redefine pattern by gently poking along cut lines with a knife tip. Brush with melted butter. Bake for 15 minutes. Combine Parmesan, 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.