1 1/2 c Boiling water
1 c Old fashioned oats
2 pk Active dry yeast;
1/2 c Warm water; (110-115 degrees
1/4 c Sugar
3 tb Butter or margarine; softene
2 ts Salt
1 Egg; lightly beaten
4 c All-purpose flour; 4 to 4-3/
Topping: 1/4 c Butter or margarine, melted
2 tb Grated parmesan cheese
1 ts Dried basil
1/2 ts Dried oregano
1/2 ts Garlic powder
Recipe by: TASTE OF HOME – OCT/NOV 95 In a small bowl, combine boiling water and oats; cool to 110-115 degrees. In a mixing 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. Turn onto a floured board; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 min. Punch dough down and press evenly into a greased 13x9x2″ baking pan. With a very sharp knife, cut
diagonal lines 1-1/2″ 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. Redefine pattern with knife tip. Brush with 2 Tablespoon melted butter. Bake at 375 degrees for 15 min. Meanwhile, combine Parmesan
cheese, basil, oregano and garlic powder. Brush bread with remaining butter, sprinkle with cheese mixture. Bake for 5 min. Loosely cover with foil and bake 5 minutes longer. Serve warm. —–