Place yeast & 1 Tablespoon of sugar in 3/4 cup warm (not hot) water. Put to side.
Mix flour, 4 Tablespoons of sugar, softened butter and eggs in heavy duty kitchen mixer - using dough hook or mix by hand.
Add the yeast/sugar water to flour mixture. Kneed well. When dough is elastic and consistent in texture, add chopped rosemary or anise seeds and salt to dough.
Cover and put in warm place until approximately double in size. When double, punch down and shape into bread loaf. Spread corn flour lightly on stone or cookie sheet and place loaf on stone/cookie sheet. Cover and let Double in size again.
Preheat oven to 350. Cover lightly with aluminum foil and bake for 15 minutes. Take Aluminum foil off and bake for another 15 minutes. Immediately put bread on cooling rack so crust is perfect on bottom. Cool Completely.