This bread is sweet so it contains some sugar along with three extracts: orange, lemon, and vanilla. The rising times are a big longer to achieve the rise in one day. This bread takes a good part of the day to make. It bakes for almost and hour and the crust gets very dark. Reinhart says not to be fooled into thinking it's done. The dark mahogany brown is expected. I used the clock and thermometer as my guides instead of bread color.
Personally, the crust was a bit thick for me. I'm not wild about thick hard crusts. The inside was fantastic though. It was soft and almost cake-like. The slight sweetness and extract flavors came through just enough. This bread would be a great addition to a meal, especially a potluck as it's just different enough to catch your attention.