• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set aside.

RED PEPPER DOUGH PREPARATION

• Place the roasted red peppers in a small food processor and process until pureed.
  
• In the bowl of your stand mixer, whisk in the active dry yeast together with the warm water. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.
  
• Add the warm milk, red pepper purée, softened butter, grated parmesan and 1/2 of the all-purpose flour. Knead with a dough hook for 3 minutes, on the second lowest setting of your stand mixer. Then add the remaining 1/2 of the flour together with the sea salt. Knead for an additional 4 minutes, until the dough comes together. Your dough is ready once it no longer sticks to the sides of the bowl. NOTE: When you touch the dough it should not stick ; if it does add a tablespoon of flour at a time, kneading in between.
  

1ST RISE

• Shape the dough into a ball and place it in a clean greased bowl, turning once to grease the top. Cover with a plastic wrap and let it rise for 1 1/2 hours at room temperature or 1 hour in a turned off preheated oven (100F/37C). It will double in size.
  

2ND RISE

• Once the dough has doubled, punch dough to deflate and divide it in quarters. Shape each section into a log onto the Roul'Pat.
  
• Twist and turn to form a crown ensuring to seal both ends. Cover loosely with a floured clean linen and let rise until doubled, about 1 1/2 hours at room temperature or 1 hour in a turned off preheated oven (100F/37C).
  

BAKE!

• Preheat oven to 350F/180C. Brush your bread with some milk.
  
• Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your bread from 16 minutes). It is ready when golden brown and does not feel hallow to the touch.
  
• Once your Roasted Red Pepper Parmesan Bread is out of the oven, sprinkle right away the parmesan cheese (it will melt to contact) and let it cool down completely on top of the baking sheet. When ready, slide it onto a wooden board and slice. Enjoy with some butter or like here with a red pepper/garlic spread. Bon Appétit!
  
• NB: Like every baked bread, this is best enjoyed the day of. However, it was excellent the following day, wrap it in cling film.