Herbed Oatmeal Pan Bread

• 1-1/2 cups boiling water
• 1 cup old-fashioned oats
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/4 cup sugar
• 3 tablespoons butter, softened
• 2 teaspoons salt
• 1 large egg, lightly beaten
• 4 to 4-3/4 cups all-purpose flour
• 1/4 cup butter, melted, divided
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder

1. In a small bowl, combine boiling water and oats; cool to 110u0b0-115u0b0. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until 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 until doubled, about 45 minutes.
3. Punch dough down and press evenly into a greased
4. . With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour.
5. Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375u0b0 for 15 minutes. Meanwhile, combine Parmesan cheese, 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. Serve warm.
6. Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake as directed.

boiling water, oldfashioned oats, active dry yeast, warm water, sugar, butter, salt, egg, flour, butter, parmesan cheese, basil, oregano, garlic

Taken from www.tasteofhome.com/recipes/herbed-oatmeal-pan-bread/ (may not work)