Dutch Oven Oatmeal Herb Bread

2 cups hot water (about 110 degrees)
1-1/4 cups uncooked oatmeal
1/4 cup butter
1 teaspoon salt
1-1/2 cups flour
1/4 cup sugar
2 packages dry yeast
1 egg
About 2-1/2 cups additional flour
Oil for greasing pan

For topping:
2 tablespoons butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon EACH: garlic salt, parsley, oregano, chives, basil
Plus: Baking parchment

Mix water, oats, butter, and salt. In separate bowl, mix flour, sugar, and
yeast; let bubble and froth. Fold into oat mixture and add egg. Add up to
about 2-1/2 cups flour until you have a stiff dough. Knead until smooth and elastic. Let dough rise about 20 minutes.

Meanwhile, grease Dutch oven well and cut baker's parchment to cover bottom. Punch down dough and let rise covered until double in size (perhaps 45 minutes).

Mix topping and set aside. Press bread into oven. Cover with lid (with coals) and set bottom over coals.

Bake 15 minutes, then remove oven from bottom coals; replace lid with coals. Bake about 10 more minutes until brown.

Remove bread from oven. Brush with topping and serve warm.