In a large bowl dissolve yeast and sugar in warm water. Let stand 5 minutes.
Add 1 c flour, mustard, oil, salt and pepper to the yeast mixture and stir until smooth.
Then add 1-3/4 c 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 x 7" 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 x 5" loaf pan coated with cooking spray.
Cover and let rise 1 hour or until doubled in bulk.
Preheat oven to 375 degrees.
Uncover dough and bake for 35 minutes.
Remove from pan immediately and cool on wire rack.