Hi Karen. I haven’t made it by hand. I actually find that to be terrifying – I have bread-without-a-breadmaker-phobia. But if (when) I were to give it a spin, after it rises, I would say 350 degrees for half an hour or until it is golden on top. If you try it, please, please, please send me a picture and let me know how it goes. I have this fantasy where I can make homemade bread in pretty braids brushed with just the right amount of egg-wash to make it look fabulous. But every time I think I’ll try, sweat beads up on my forehead and I start breathing too fast. Help me out and tell me that when you do this, you lived and the bread survived too. 😉 Maybe we can add instructions for making by hand to the recipe!