first a general question about quick breads....what about quick breads makes you have to "mix only until combined' or the the result will be tough, versus a cake for example that can withstand lots of machine mixing to make it light and airy? amount of eggs or fats? also, I am searching for the perfect irish soda bread recipe, the one I found on this site is great. mine came out moist (it is a batter not a dough) but alittle chewy in the crust. I am trying to duplicate a bread that I buy at my local bakery that is dense and moist, not crumbly, alittle crunchy on top and very white in the middle with raisins and caraway seeds.