This recipe article was published in the Akron Beacon Journal, date unknown. Article is typed below along with a scanned copy (at the bottom).

By POLLY PAFFILAS
Beacon Journal Food Writer

HOMEMADE BREAD is one way to raise the standards of your meals, yet keep food costs down. A loaf of piping hot bread does so much to pep up humble hamburger dishes or leftovers, and certainly lunch box sandwiches are much better when made with homemade bread.

Stirring up a loaf of yeast bread is as simple as making a cake when it’s a batter bread. No kneading is necessary, just follow three simple steps–mix, rise and bake.

Raisin Casserole Bread is a batter bread and gets its name because it is a batter rather than a dough and is thinner.

The yeast is not dissolved in warm water, but added to the dry ingredients and the initial beating is done with the electric mixer.

The second step is allowing the batter to rise about an hour until doubled in bulk, then it is stirred until it is reduced to almost its original size. The dough is then transferred to a casserole for baking–no shaping is necessary–and then it goes into the oven.

Just remember, the texture of batter breads will be different from kneaded doughs–not quite as fine. But you still have a good product and the marvelous flavor of freshly baked homemade bread.

Raisin Casserole Bread

Four and one-fourth to four and three-fourths cups unsifted all-purpose flour
One-half cup sugar
One tsp. salt
Two pkgs. active dry yeast
One cup milk
One-half cup water
One-fourth cup (1/2 stick) margarine
One egg, at room temperature
One cup seedless raisins

In large bowl thoroughly mix one and one-half cups of the flour, sugar, salt and undissolved dry yeast.

Combine milk, water and margarine in saucepan; heat over low heat until liquids are very warm (120 to 130 degrees F). It is not necessary for margarine to be melted.

Gradually add to dry ingredients; beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and one cup flour, or enough flour to make a thick batter. Beat at high speed two minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter.

Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour.

Stir batter down. Beat in raisins, about 30 seconds. Turn into two greased 1-quart casseroles.

Bake in preheated 350-degree oven 40 to 45 minutes, or until done. Remove from casseroles; cool on wire racks. Yields 2 loaves.