How do I estimate time when baking smaller loaves?
 

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?

How do I estimate time when baking smaller loaves?
 

"BobbiJo_AZ" > wrote in message
ups.com...
>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?
>
>
Just a reminder, you may not be aware of this.
Crossposting the same message to more than one group is a violation of
newsgroup etiquette.
The coherencey of the response thread gets lost and you don't know who is
saying what.
Try to avoid,
Thanks in advance,
Kent