In a small sauce pan over medium heat, melt butter. Continuously stir until butter turns amber in color and has a nutty smell. Remove from heat and set aside to cool.
In a small bowl stir together water, yeast, and sugar. Let sit for 10 minutes before using.
Meanwhile, in a large bowl, stir together both flours, salt, garlic powder, and 1 tbsp of rosemary. Next, stir in 1 tbsp of cooled butter.
Using a stand mixer with paddle attachment, mix yeast mixture into flour mixture until a soft, round dough forms.
Use cooking spray to spray a glass bowl that will fit into Instant Pot. Place dough in bowl, then roll dough over so that it will be covered on all sides with cooking spray. Cover dough with plastic wrap.
Place a metal rack (the one that comes with Instant Pot works well) into the bottom of the pot. Place bowl on rack. Turn Instant Pot on yogurt mode. Let rise until doubled in size, about 45-55 minutes. Note: I use a clear Instant Pot slow cooker lid to watch the dough rise, but if you don't have one of these, you can use the regular Instant Pot lid and remove it to check after 45 minutes - just try to remove lid as little as possible.
Remove dough and punch down, then kneed about 5 times. Shape dough into a loaf sized shape and put on cookie sheet lined with parchment paper. Cover with clean dish cloth and let rise for at least 45 minutes.
Cookie Sheet Method: Preheat oven to 375 degrees. Sprinkle remaining rosemary over top of bread. Bake bread for 15-20 minutes, or until golden brown on top. While bread is still warm, use brush to cover top of bread with remaining browned butter.
Dutch Oven Method: Place dutch oven (pot and lid) in oven and then turn on oven to 450 degrees (the dutch oven is preheating in the oven). While oven and pot are preheating, sprinkle about 1 tbsp of flour over top of bread. Use a knife to cut very shallow cuts, about 1/4" deep, in a desired design. Finally, sprinkle remaining rosemary on top. Once the oven reaches 450, remove dutch oven from oven. Place parchment paper and bread in dutch oven. Cover with lid and bake for 30 minutes. Then, remove lid and bake for another 15 minutes, or until top of bread is golden brown. Use remaining browned butter to brush over slices before serving.