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In a bowl, mix flour, sugar, salt, yeast, mustard powder and white pepper.
In a jug, whisk egg, warm milk and warm beer together.
Pour liquid into the dry ingredients and mix to a shaggy dough.
Knead (or mix with a dough hook) until starting to smooth, then gradually work in the softened butter in small pieces until fully absorbed and the dough is very elastic and slightly sticky, like enriched brioche dough.
Knead or mix until it passes the windowpane test (you can stretch a thin, almost transparent sheet without tearing).
Gently knead in cheddar, parmesan and chives until evenly distributed.
Place in a lightly oiled bowl, cover and prove until doubled (about 1½ hours, depending on room temperature).
Deflate, shape into an oval loaf and place in a greased small loaf tin.
Cover and prove again until well risen, 40–60 minutes; the dough should feel puffy and jiggle slightly.
Heat oven to 190°C (170°C fan). Brush the top with milk, score a shallow cross if you like, and sprinkle with the extra cheddar.
Bake 25–30 minutes until deep golden and the loaf sounds hollow when tapped; if it browns too fast, tent loosely with foil for the last 10 minutes.
Cool at least 30 minutes before slicing; it will stay very soft and pillowy once cool thanks to the enriched dough.