In a large bowl dissolve yeast and sugar in warm water. Let stand 5
minutes
Add 1 cup flour, mustard, oil, salt, and pepper to the yeast mixture
and stir until smooth
Then add 1 3/4 cups flour and cheese. Stir to form soft dough
Turn dough out onto a lightly floured surface. Knead until smooth
and elastic
Coat large bowl with cooking spray and place dough in bowl. Flip
dough to coat with spray
Cover and let rise in a warm place for 1 hour or until doubled in
bulk
Punch dough down and turn out onto a lightly floured surface
Roll dough into a 14×7-inch rectangle. Roll up rectangle tightly
starting with a short edge, pressing firmly to eliminate air pockets and pinch ends to seal
Place roll seam side down in a 9×5-inch loaf pan coated with cooking
spray
Cover and let rise 1 hour or until doubled in bulk. Preheat oven to 375º.
Uncover dough and bake at 375 degrees F for 35 minutes. Remove from pan immediately and cool on wire rack.
TIPS:
If bread sticks to hands while forming dough, gradually sprinkle remaining flour on dough.
