Mix sugar and water, and sprinkle the yeast over the top. Let it rise in a warm place until it bubbles, about 10 minutes.
Pour half the flour into a large bowl, making a well in the center.
Heat the milk and butter to just before boiling. Pour the yeast and milk mixture into the center of the flour. Gradually beat flour into the mixture to make a thick batter
Lightly beat the eggs with the salt and add to the batter. Gradually pour in the remaining flour. Use just enough flour to prevent the dough from being sticky.
Remove to a lightly floured surface and knead for 10 minutes by hand or with an electric kneader until smooth and shiny. Wrap tightly in plastic wrap. Place in a heavy plastic bag, close tightly, and refrigerate.
After an hour, unwrap the dough and punch it down with your fist. Rewrap it well and return it to the plastic bag, closing the bag tightly. Leave overnight.
The next day, butter and lightly flour two baking sheets. Unwrap the dough, knead it briefly, and divide into two parts. With a rolling pin, roll out one piece of dough into a 12-inch circle.
Place on the baking sheet. Evenly press half of the pieces of the diced bacon into the dough. Press each piece well into the dough. Repeat with the other piece of dough. Leave in a warm place, covered with a damp cloth for 20 minutes. In the meantime, preheat oven to 400°F.
Bake in the middle of the oven for 20 to 30 minutes, or until golden. Brush the entire surface with the fat that has accumulated around the bacon. Allow bread to cool on a wire rack. The loaf will shrink to approximately 10 inches across.
Preparation time: 1 1/2 hours
Waiting time: 1 hour and overnight (about 8 hours)