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1
Whisk together the milk, egg, sugar, salt, butter and yeast until the yeast is dissolved.
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2
Add half the flour, mix well with a rubber spatula. Dump about 1/2 c of flour on the counter and scrape the dough out onto the flour. Allow it to rest for about 15 minutes.
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3
Sprinkle the chives, bacon and cheddar cheese over the dough. Add another 1/2 cup of flour and mix it all together using your floured hands and a bench scraper until well combined. It may be sticky. Once it's manageable (still sticky), let it rest again for a few minutes.
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4
Knead some more, adding no more than 1/2 c additional flour. Your bread will be lighter and have a better crumb if you can avoid adding more flour. It should be smooth, elastic and a tiny bit sticky. If it becomes difficult to manage, walk away and let it rest for a few minutes, then return and knead.
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5
Place the dough in an oiled bowl, turning it to coat with the oil. Cover and let it rise for about an hour - doubled in volume.
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6
Lightly butter (or PAM) two loaf pans. Divide the dough into two pieces. Weigh them if you want to be exact.
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7
Press each piece out into a rectangle and then roll it up and place in a loaf pan seam side down. Oil or spray the tops of the loaves and allow them to rise for another hour.
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8
Preheat oven to 350. Brush loaves with melted butter or an egg wash for a shinier crust, then split the loaf with a sharp knife or razor blade.
