1. Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success). 2. Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter. 3. Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker). 4. Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well. 5. Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed. 6. By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough. 7. (*I just put everything in my standing mixer bowl and mixed it with the dough hook.). 8. If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic. 9. (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.). 10. Shape dough into a ball and let rest for 15 minutes. 11. Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine). 12. Repeat in opposite direction, creating a diamond pattern. 13. Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast). 14. Heat oven to 375. Uncover dough, redefine diamond pattern if you like. 15. Combine parmesan cheese, basil, oregano and garlic powder and set aside. 16. Spoon 2-4 T of butter across the dough. 17. Bake 10-15 minutes. 18. Brush remaining butter over partially baked bread. 19. Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown. 20. Serve warm or cool. ---------------------------------------------------------------------------
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