In a 16-oz measuring cup combine warm water, yeast and sugar. Give it a stir and let it stand until it bubbles to the rim of the pitcher (5 or 6 minutes). Meanwhile mix together flour, salt and cheese. Work in 2 eggs and the yeast mixture until dough can be kneaded in bowl with floured hands, 6 to 8 minutes. When smooth and elastic, let dough rice in greased bowl, covered, 1 hour. Punch down and let rise again. Shape to fit greased 23 cm Pyrex loaf dish. Wipe top of loaf in mixture of 1 egg and 2 TB milk. Let rise until doubled. Bake in preheated 190ºC oven about 45 minutes or until nicely browned. Remove from pan. Cool before slicing.