-
1
In a large bowl, combine the flour, sugar, salt, and yeast.
-
2
Whisk to thoroughly combine.
-
3
Add the sweet potatoes and toss gently with a rubber spatula to incorporate.
-
4
Add the cider and water and continue to fold the mixture gently until all of the flour is absorbed and the mixture forms a wet dough.
-
5
Cover the bowl with plastic wrap and let rise for 3 to 4 hours.
-
6
The dough will rise to approximately one and a half times its initial volume.
-
7
Using a rubber spatula, gently loosen the dough from the bowl.
-
8
Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough.
-
9
Fold that side of the dough into the center and press down gently so the dough adheres to itself.
-
10
Give the bowl a quarter turn and repeat the folding process.
-
11
Do this two more times.
-
12
After the fourth fold, flip over the dough so the seams are on the bottom.
-
13
Cover the bowl with plastic wrap and let it rise at room temperature for 8 to 12 hours.
-
14
The dough will double in size.
-
15
Repeat the folding procedure.
-
16
Gently turn the dough out onto a damp counter top.
-
17
Shape it into a rectangle approximately the size of your loaf pan and roll up the dough lengthwise to make it easier to move it into the pan.
-
18
Grease the inside of your pan with soft butter or nonstick spray and place the dough inside, gently stretching it to fit the inside of the pan.
-
19
Cover it with plastic wrap and let it rest for 30 minutes.
-
20
While the dough is resting, preheat the oven to 400F (200C) or 375F (190C) with convection.
-
21
Remove the plastic wrap from the bread and put the pan in the oven.
-
22
Bake for 20 minutes and then, without opening the oven door, turn the temperature down to 350F (175C) or 325F (160C) with convection.
-
23
Bake for 45 minutes more.
-
24
If the top of the bread starts to get too dark, tent the loaf with foil.
-
25
The bread is done when the top feels firm to the touch and you hear a hollow sound when knocking gently on the bottom of the pan.
-
26
Remove the bread from the oven.
-
27
Let it rest for 5 minutes in the pan, then turn it out of the pan and let cool completely on a rack.
