Scald milk; stir in butter or margarine, 2 tea-spoons sugar and salt.
Cool to lukewarm.
Mean-while, measure lukewarm water into large bowl; stir in 1 teaspoon sugar.
Sprinkle with yeast.
Let stand 10 minutes; then stir.
Stir in lukewarm milk mixture, eggs and 1 3/4 cups flour.
Beat until smooth and elastic.
Combine cheese, mustardand pepper, and stir into batter.
Work in sufficient additional flour to make thick batter, about 1 cup more.
Cover with damp towel.
Let rise until doubled in bulk, about 1 1/4 hours.
Stir down batter.
Divide between 2 greased 8-inch layer-cake pans, and spread evenly.
Cover loosely with waxed paper or plastic wrap.
Let rise until almost doubled in bulk, about 45 minutes.
Bake at 375°