WHITE HAND TSUM RECIPES

Steps:

• Preheat the oven to 400 degrees F. Brush a 9-by-13-inch baking dish with oil.
• Bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the package directions until al dente. Drain and add the pasta back to the pot. 
• Put the milk in a glass measuring cup and microwave in 30-second intervals, stirring in between each, until just warm, about 2 minutes.  
• Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit but does not brown, about 1 minute. 
• Gradually pour in the warm milk while whisking constantly. Bring to a boil over high heat, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer over medium heat and cook until thickened to a nice coating consistency, 5 to 6 minutes. 
• Remove from the heat. Add 1 cup of the Parmesan, the red pepper flakes and 2 teaspoons salt. Whisk until smooth.  
• Pour the bechamel sauce over the pasta and toss to combine. Fold in the cubed mozzarella. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining 1/3 cup Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Steps:

• Mix yeast and warm water in a large bowl and let sit for 10 minutes. During this time you should see bubbles appear in the water (perfectly normal).
• Once yeast and water have sat for 10 minutes, add the oil, salt, sugar and 1 cup of flour. Mix with a hand mixer for 2 minutes. After the 2 minutes, stir in the rest of the flour and mix with a large spoon until you can no longer mix by spoon and continue by hand kneading as you go. Once you have all flour completely mixed in, you should have a texture that is NOT sticky and not dry (if it IS sticky add more flour and if it IS dry, add a LITTLE more water until desired consistency is reached). Roll into a dough ball.
• Place in an oiled boil (must be oiled and not sprayed) and flip one time. Cover with a damp towel and place in warm environment (NOT HOT). What I do is preheat the oven to 170 and then immediately turn off while I'm mixing the dough - this leaves the oven at the perfect temperature to rise. Let rise for 1 hour OR until doubled in size.
• Remove towel and dough and place dough ona lightly floured surface. Knead the dough and roll out into a large rectangle (you MAY need to lightly flour your rolling pin as well). You will now roll the rectangle back up along the short side (if you roll along the long side it will not fit in your bread pan). Pinch seams together on bottom and on ends and place seem side down into a sprayed full-size loaf pan. Place a damp towel over the loaf pan and put it back into the oven to rise a second time (again no heat on) for 30 minutes.
• Remove from oven at about 24 minutes and let it rise the last 6 minutes on the counter while you preheat your oven to 370 degrees F.
• Place uncovered loaf pan into the oven and bake for 30-32 minutes.
• Cool on wire rack and allow cooling time before cutting. Enjoy!