1 c. rolled oats
3 T. butter
3-3/4 to 4-1/4 c. flour(We use Whole Wheat some times)
1/4 c. sugar( we use 2 T. honey some times)
2 tsp. salt
2 T. yeast
1 egg
Topping:
3 T. Parmesan Cheese
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. garlic salt or powder
6 T. Melted butter
Grease a 13x9 inch pan. Bring water to a boil in a medium saucepan; stir in oats. Remove from heat; stir in 3 T. butter. Cool to 120-130 degrees. In a large mixing bowl combine 1 1/2 c. flour, salt, yeast and sugar blend well. Add oat mixture and egg. Blend on low speed until moistened; beat 3 min on medium speed. By hand, stir in 1 1/4 to 2 1/2 c. flour to form stiff dough. On floured surface, knead in 1/2 to 3/4 c. flour until dough is smooth and elastic, about 5 min. Shape dough into ball. Let rest 15 min. Punch down dough several times to remove air bubbles. Press dough into greased pan. Using very sharp knife cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat opposite direction creating diamond pattern. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until doubled in size about 45min. Heat oven to 375F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine topping ingredients. Spoon 4 T. butter over the cut dough. Bake at 375 for 15min. Brush reaming melted butter on top and sprinkle with topping. Bake an additional 10-15 min. or until golden brown. Serve warm out of the oven with lots of butter! Yields: 16 servings
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