For best results, use an 8 1/2" x 4 1/2" loaf pan. If you use a 9" x 5" pan (measure the inside/top dimensions, to see what size you have), your loaf will turn out shorter and flatter.
Most breads are done when their interior temperature registers 190°F. Why do we give this one a range of up to 195°F? Because breads that start with an ultra-moist dough (and yield a moist loaf) are able to bake to a slightly higher temperature without becoming dry.