1/2 tsp. powdered mustard
1/2 tsp. warm water
6 to 6 1/2 c. flour, divided
1 tbsp. salt
1 tbsp. coarse ground black pepper, divided
1 3/4 c. warm milk
2 pkgs. active dry yeast
2 tbsp. sugar
2 tbsp. vegetable oil
2 eggs
1 1/2 c. shredded Cheddar cheese
Milk

Combine mustard and water; set aside or 10 minutes for flavor to develop. Combine 3 cups flour with salt and 2 teaspoons black pepper; set aside.

In bowl of electric mixer place warm milk and yeast; stir until dissolved. Mix in sugar, oil, eggs and reserved mustard mixture. Gradually beat in reserved flour mixture. Increase speed to medium, and beat 2 minutes. Stir in cheese. With wooden spoon, stir in 3 cups flour or enough to make stiff dough.

Turn dough onto floured board knead until smooth and elastic, about 10 minutes, adding more flour if needed.

Place in lightly greased bowl turning to grease top. Cover and let rise in warm place until doubled in bulk, about 1 hour. Punch down dough; divide into 2 equal pieces. Knead until smooth. Place each piece in greased 9 x 5 inch loaf pan. Cover with light damp towel; allow to rise in warm place until doubled in bulk, about 1 hour.

Brush loaves with milk; sprinkle with remaining 1 teaspoon black pepper. Bake in preheated 375 degree oven until bread is golden and sounds hollow when tapped, about 50 to 55 minutes. (Cover tightly with foil after about 30 minutes to prevent excess browning.) Turn out of pans; cool on wire rack. Makes two pound loaves.