In a large measuring cup with a spout or a bowl, combine water, sugar and yeast. Allow yeast to get frothy. {If the yeast doesn't begin to bubble after a few minutes, it may be old or dead. Make sure to check the expiration and use fresh yeast.}
Combine flour, salt and cheese in a stand mixer, until well-combined. Slowly pour in the liquid yeast mixture and mix until just combined and there are no more dry patches. Cover the bowl with plastic wrap and place in a warm, dark place for about 2 hours or until the dough has doubled in size.
Once the dough has doubled, Scoop it out onto a well-floured surface and divide into two equal halves. Smooth out each piece by stretching the dough around the ball and tucking it underneath until you have a firm ball. Place each ball onto a liberally floured pan or baking stone and set aside to rise for another 40 minutes.
Preheat the oven to 450. Place an empty baking or roasted pan on the top rack and leave space on the lowest rack for the bread pan. When the loaves have risen the second time, dust each with a good dusting of flour and either slash the tops or use a stencil to create a design on each loaf if desired.
Just before putting bread in the oven, pour a few cups of water into the empty baking or roasting pan. Quickly put the bread on the bottom rack and bake for about 25-28 minutes or until the tops are browned and firm. Remove from oven and allow to cool a bit before slicing.