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Here's a fun and relevant fact: the "dryness" of a bread is influenced more by the amount of fat in it and the details of baking than by the original water content.

In this case, I recommend the following experiments to see what works best for you:

* Try 3 eggs instead of 2. Eggs contain fat (in the yolk), protein (in the white and yolk, split about equally), water, and most importantly here, has lecithin to encourage emulsification.

* Add a little lecithin directly. Lecithin (usually from soybeans) is reasonably widely available.

* Increase the oil slightly. I would start by changing from 1/3 C to 1/2 C. You may need to knead even longer to get the right feel.

The time and temperature and test that you cite all seem right to me.