Combine boiling water and oats in a small bowl. Cool down to approx 110 degrees.

In a separate 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 surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, flip once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down and press evenly into a greased 13-in x 9-in baking pan. With very sharp knife, cut diagonal lines 1-1/2 in apart completely through dough. Repeat in opposite direction to create a diamond pattern. (I thought my dough scraper worked well for this. My knife kept sticking to the dough. You can also try buttering your knife for ease of cutting.) Cover and let rise in a warm place until doubled, about 1 hour.

Redefine pattern by gently cutting along cut lines with a knife tip. Brush with 2 tablespoons melted butter.

Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, Italian seasoning 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.