I'm going to be cooking 10 loaves of bread tomorrow for Christmas presents. The bread machine is going to do everything but bake the bread (well, at least 5 of them will be baked in the machine, the rest in the oven). Anyone have any idea what temperature is needed to bake bread so that it's not crusty on the outside but somewhat moist so that it doesn't taste dry? I'm making chocolate chip bread (it's delicious...even if you over-cook it). The last time, I made it at 350* for 50 minutes. Came out dry and had a dark brown crust on it. Still good, but I'd like to match the awesomeness of the bread machine.