Round Challah

I chose to make this a day ahead and retard the dough in the refrigerator overnight. This is a very easy dough to work with and rises beautifully. I would recommend baking this to less than the recommended 210 degrees. I used a thermometer and removed the bread at 200 degrees and it was too overcooked- very dry and disappointing after putting all the effort into making it. Reinhart's challah recipe (which I baked the next day and is much better) calls for an internal temp of 190 degrees. This produced a perfectly baked loaf. I suggest that recipe over this one.