In a small bowl, pour boiling water over cereal. Add butter. Let stand until mixture cools to 120°-130°, stirring occasionally.
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Beat in oat mixture until moistened. Add egg. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
Punch dough down. Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
Brush with 4 tablespoons melted butter. Bake at 375° for 15 minutes. Brush with remaining butter. Combine the cheese, basil, garlic powder and oregano; sprinkle over bread. Bake 10-15 minutes longer or until golden brown.