Spray or lightly oil a 9 x 5 inch loaf pan. Pour mix and yeast into large bowl. Add liquids and beat 3 minutes using a heavy duty mixer. Scrape dough into pan. Cover with plastic wrap. Let sit in a warm place 30-40 minutes or until bread rises to the top of the pan. Preheat oven 375 degrees. Bake 30 minutes or until brown and hollow-sounding when bread is tapped. If crust becomes too dark, cover loosely with foil part way through baking. Turn baked bread onto rack and cool completely. Slice, wrap, and store in freezer.
1 cup fresh, canned (drained) or frozen blueberries
1/4 cup chopped pecans
Preheat oven to 400 degrees. Line muffin pan with paper baking cups. Beat milk, oil, and egg in large bowl with fork or wire whisk. Stir in flour, sugar, cinnamon, baking powder, and salt until flour is moistened (batter will be lumpy.) Fold in blueberries and pecans. Divide batter evenly among muffin cups. Place a whole pecan on top of each muffin. Bake 20-25 minutes or until golden brown.
Preheat oven to 400 degrees. Line muffin pan with 12 cups. Beat egg; stir in milk, oil, and bananas. Stir in remaining ingredients all at once just until flour is moistened. Spoon batter into the muffin cups and bake 20 minutes (or until golden brown). Remove from pan to cool.