With Jewish holidays coming up, would like some advice about my challah. It’s a 6 cups of flour braided beauty with a egg/honey glaze. However, I’m never quite sure about the baking time. Sometimes the center is perfect and others the dough can be too moist. Is this a time issue or something I’m doing in the preparation? Would greatly appreciate your advice on this. Have been baking this delicious bread for decades, but am never confident about how it will turn out,

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