INGREDIENTS
1 Tablespoon white sugar
1 cup warm water
1 package active dry yeast (or 2 1/4 teaspoons)
1 teaspoon salt
2 Tablespoons butter, softened
2 Tablespoons fresh rosemary, chopped
1 teaspoon Italian seasoning
3 cups bread flour
1 Tablespoon olive oil
1 egg, beaten (optional)

METHOD
Dissolve the sugar in warm water in a medium bowl. Add the yeast and stir. When yeast is bubbly, add in the salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups of the flour. Gradually add remaining flour to form the dough, and knead for about 10 minutes.

Rub the inside of a large bowl with the olive oil. Place dough in the bowl and cover. Put in a warm location and allow to rise for 1 hour.

Punch down dough, and divide in half. Line a baking sheet with lightly greased parchment paper or you can use a silpat. Shape dough into 2 loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Halfway through the rising process be sure to preheat oven to 375 degrees.

Brush loaves with egg, if desired (this will create a pleasing color and shine effect). Bake for approximately 18 minutes in the preheated oven, or until golden brown.