In 2-quart saucepan, heat water to boiling. Stir in oats. Remove from heat. Stir in 3 tablespoons butter. Cool to 120°F to 130°F. In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Beat in cooled oats mixture and egg with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 1 3/4 cups to 2 1/2 cups of the flour to form a stiff dough.
On floured work surface, knead in remaining 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes.
Grease 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Press dough evenly in pan. With very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough; repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) about 45 minutes or until light and doubled in size.
Heat oven to 375°F. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. Spoon 4 tablespoons of the melted butter over cut dough. Bake 15 minutes.
Meanwhile, in small bowl, mix Parmesan cheese, basil, oregano and garlic powder; set aside.
Brush partially baked bread with remaining 2 tablespoons butter; sprinkle with cheese-herb mixture. Bake 10 to 15 minutes longer or until golden brown. Serve warm or cool.