1	tbsp.	dry yeast
1	tbsp.	sugar
1	C	warm water
2-1/2	C	white flour
1	tsp.	salt
2	tsp.	olive oil
		non stick cooking spray
2	tbsp.	butter
1/4	C	fresh rosemary, chopped
2	tbsp.	grated parmesan cheese

Place yeast, sugar and water in a large bowl and allow the mixture to become bubbly. Mix in 2 cups of flour and the salt. Knead for 10 minutes, adding more flour if needed to make a smooth, elastic dough. Oil a bowl, put dough in bowl and turn to coat all sides. Cover with a towel. Let dough rise in a warm place for 1 hour, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9 inch square cake pans with nonstick spray. Press dough into pans. Melt butter. Brush butter over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 minutes. Preheat oven to 450F. Sprinkle parmesan over tops. Bake for 20-25 minutes, until lightly browned.