Rosemary-Apple Bread

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3 cups all-purpose flour, divided

1 1/4 teaspoons salt

1 teaspoon finely chopped fresh rosemary

1 package quick-rise yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

1 cup diced peeled Granny Smith apple (about 1 small)

Cooking spray

2 teaspoons butter, melted

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