Combine 1 1/2 cups flour and yeast. Set aside.
In a medium saucepan heat milk, water, butter,
sugar and salt just until warm and butter
almost melts. Add milk to flour along with egg.
Beat on low-medium speed for 30 seconds
scraping sides constantly. Beat on high for 3
minutes. Stir in pumpkin. Using a wooden spoon,
stir in the remaining flour. Turn dough and
knead in remaining flour for 6-8 minutes until
stiff and elastic. Shape dough in greased bowl
(turn once). Cover with plastic wrap and
refrigerate overnight. Punch dough down and
turn onto lightly floured surface. Divide in
half, cover and let rise 10 minutes. Lightly
grease baking sheets and prepare streusel.
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