I want to make the Chocolate-Cherry Pecan Bread in King Arthur's
August Catalog. The directions are for baking in in a Dutch Oven like
the bread from The New York Times last November. I would like to bake
it in 8 1-pint casseroles instead. The baking time for large loaf is
20 minutes with the lid on and then 30 to 40 minutes with the lid off.
Anyone have a guess at what time I should remove the lid on the small
casseroles?