Sift the flour and salt into a warm mixing bowl and rub in the fat.  Blend the yeast with a little of the lukewarm water and add to the flour together with the remaining water.  Mix to a dough that should be firm but not dry.  Place on a lightly floured board and knead well for approximately 10 minutes or until the dough is smooth and will spring back when lightly pressed.  Place the dough in a mixing bowl. Cover and leave to prove in a warm place until doubled in size.

Knock back the dough kneading in the mustard, pepper and cheese.  Shape into 1 large or 2 small plaits.  Place on a greased baking sheet, cover and leave to prove until doubled in size.

Preheat the oven to gas mark 7/220ºC.   Brush the cheese bread with a little beaten egg and sprinkle with 25g/1oz cheese.  Bake for 35-40 minutes.  To test if the bread is cooked tap the bottom, it should sound hollow.  Cool on a wire rack.