You will never come across a homemade bread recipe as easy as this. You literally add all the ingredients together at one time, mix, and put in the pans. No need to flour a board, no kneading, no loaf forming, nothing.
Your comments would do more good if you leave them on the recipe's page, rather than here. A bread dough does need to be worked to stretch the strands of gluten, but it's fairly clear from the amount of water in this batter that the dough likely had to be mixed for anywhere from 8 - 10 minutes in that mixer for a full incorporation ... plenty of time to develop the gluten strands. A bread "dough" should be soft and pliable, and should pull away from the sides of the bowl, while a quick bread "batter" (which is what this is) is much wetter and stickier and does not need to pull away from the sides of the bowl ... it can't ... it's too wet of a dough. You seem to be confusing bread dough with quick bread batter - two very different consistencies.
This is just a batter bread. Anyone who has eaten a sandwich at Schlotzsky's Deli has tasted a batter bread. I disagree with the article saying it would be just as easy to beat it by hand. The batter has to be beaten enough to develop the gluten since the bread isn't kneaded which is some work for this big a batch. I'd recommend beating until the batter begins to pull away from the sides of the bowl instead of "only enough to combine."