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•    1 tablespoon yeast
•    1 tablespoon sugar
•    1 cup warm water
•    2 1/2 cups flour
•    1 teaspoon salt
•    2 tablespoons rosemary
•    2 tablespoons butter
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.  Mix in 1 T butter, salt, and 2 cups of flour.  Add one tablespoon of the fresh chopped rosemary.  Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.  Add more flour if necessary.  Oil a bowl, put dough in it and cover with a towel.  Let dough rise in a warm place for one hour until doubled.  Punch down dough and divide in half.  Let dough rest about 5 minutes.  Spray baking pan or cookie sheet with cooking spray.  Shape the dough into 2 small rounded oval loaves.  Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.  Let loaves rise again until doubled, about 45 minutes.  Preheat oven to 375°? F.  Bake for 15 to 20 minutes, until lightly browned.  Carefully remove from oven, brush with remaining butter (and salt if desired.).