In this recipe you say that a thermometer should read 200 degrees or above. I am an experienced bread baker and, in fact, teach bread baking classes. My breads are always ready at 190 degrees and never underdone at that temp, including this wonderful, delicious challah. Any idea why the difference? And thanks for such a great recipe. With heavier breads like sourdoughs, challah etc. we like to bake to 200°F to ensure that the centers are completely baked through and the internal structure of the bread is set. If you're good with 190°F, no need to change what has been working for you. ~ MaryJane

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