Low Fat Blueberry Swirl Bread

On a lightly floured surface, roll thawed bread dough into a 10 x 12 inch rectangle. Using a pastry brush, paint the dough with 1-2 tbsp water. Mix sugar with orange zest. Sprinkle sugar and zest evenly over dough. Top sugar with blueberries. Roll up dough, jelly-roll fashion. Seal all seams and ends. Divide log of dough in half (you will have 2, 6-inch long pieces). Pull and twist these two pieces together to form on large twisted loaf. Seal ends. Gently place dough into a greased 8½ x 4½ inch loaf pan. In a warm area, free from drafts, let the dough rise until double in size. Bake in a preheated 375° oven for 30 minutes or until loaf is golden brown and sounds hollow when gently tapped. Immediately remove from pan to cool on wire rack. Let loaf cool completely before slicing. * Zest is the outer peel of the orange. Use the finest size of hand grater on the outer skin of the orange. Avoid grating the white part of the peel as it is bitter.