I have made this recipe twice with a couple of small modifications: I make 1 1/2 times the recipe and I use 1 cup of rye flour in with the AP flour, scooping in the measured cup of rye flour first and then weighing the total amount. (Also 1 Tablespoon of yeast is plenty.) I have added a couple of drops of water during kneading in the mixer both times. It makes a delicious, large challah with a lovely crust and terrific flavor. Baking time is less than the time indicated in the recipe and the bottom crust is a little darker than I would like (and my oven usually does not run hot.) I will try it at 350 next time. I use a thermometer to check internal temperature for doneness, so I don't worry about under- or over-baking. Just adds some interest without making a heavy loaf like some challah recipes with whole grain flours.

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