Bread-Bakers v108.n019.2

I recently baked a Challah for a friend and baked it for the normal 
35 min at 350F - I tested it with a stainless steel prod & it came 
out clean. I was told later on that the middle insides were unbaked [ 
I was horrified to hear such bad news].

I am from now on going to use a thin thermometer to make sure that my 
breads are completely baked. now here is my question: what internal 
bread temperature should I reach for the bread to be fully baked ?

thanks for any advice

Mike Arnoldi
Atlanta, Ga