Hi L, this recipe really does benefit from a large, heavy-duty covered crock or baker with a light-colored interior, but if you'd like to experiment with baking it in regular loaf pans, I'd recommend trying two 8 1/2" X 4 1/2" pans. You'll want to reduce the baking temperature when baking this recipe in thinner metal pans, or the crust will brown up too quickly. I'd recommend baking at 400°F and placing the loaves (tented with foil) in a preheated oven for 35 minutes, and then removing the foil and continue baking until the loaves test done. Be sure the foil tents high enough above the pans, so the dough won't touch the foil as it rises. This method will generate softer (less crusty) loaves, but you can still look for the same signs of doneness as recommended in the recipe. 

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