Ingredients

Dough:
3/4 cup warm water
1 tablespoon yeast
1 cup sugar, divided
3/4 cup milk, warmed
1 egg
1/4 cup butter, melted
1 teaspoon salt
3 1/2-4 cups flour
8 ounces cream cheese
1/2 can blueberry pie filling

Glaze:
1 tablespoon cream cheese/sugar mixture (used for filling the bread)
1 tablespoon blueberry pie filling
2 teaspoons water
1 teaspoon sugar

Directions

In a large bowl, combine water, yeast and 1/2 cup sugar. Add milk, egg, butter and salt. Add flour. Knead dough 5-8 minutes. Cover, and let rise.

In small bowl, beat cream cheese until smooth. Add 1/2 cup sugar; mix well.

After bread has risen, remove from bowl and roll into a 16-by-10-inch rectangle.

Cut the rectangle in half so that you have two 8-by-10-inch rectangles. Place a strip of the cream cheese mixture down the center of each piece of dough, reserving 1 tablespoon of the cream cheese mixture for glaze.

Layer the pie filling on top of the cream cheese mixture. Cut fringe-like strips on each side of the filling. Fold and weave each strip over the top of the filling. Place both loaves in a 12-inch Dutch oven in a circle and let rise again for 30 minutes. Bake for 35 minutes with 17 top coals and 7 bottom coals.

For glaze, mix 1 tablespoon cream cheese mixture, blueberry pie filling, water and sugar. Drizzle over bread when cooled.