Labropsomo - Traditional Easter bread

This is a delicious Easter bread with a flavour and texture something between the classic bread and the Tsoureki. Traditional recipe from the Argolida region where they prepare the bread on Holy Thursday but they present it at the table of the Holy Saturday feast, after the Resurrection church service

Recipe of Mrs Panayota Lekka,
through the brilliant cooking site of Argyro Barbarigou

Ingredients (for 1 round loaf):
700gr. of strong bread flour
500gr. of soft bread flour
2 tsp of salt
1/2 tsp of mastic drops, crushed into powder
3 sachets of dried yeast
1 tbsp of mahleb, crushed into powder
1 tbsp of anise seeds
2 tbsp of granulated sugar
4 eggs
200gr. of Greek thick yoghurt
100gr. of butter, melted and lukewarm
lukewarm fresh milk (as needed)
1 egg white beaten with 2 tbsp of milk, for brushing
4 red-dyed Easter eggs, for decoration

Method:
Boil the anise seeds in some water in a small pot for about 2-3 minutes. Strain the water off the seeds and keep aside 1/2 a tea-cup.

In the bowl of a food processor put the eggs, the yoghurt, the anise-flavoured water, the salt, the sugar, the mahleb, the mastic and the yeast. Lightly beat the ingredients for a bit to blend. Add 1 tea-cup of the flour and stir to create a thin batter.

Add the rest of the flour alternately with the lukewarm milk (you'll see how much is needed), kneading at the same time, until the dough becomes smooth and elastic. Then, add in the bowl the melted butter and keep kneading for another 3-4 minutes.

Transfer the dough into a large bowl, cover with a kitchen towel and leave to stand for 20 minutes.

Preheat the oven to 180°C.

Give to the dough a round loaf shape and make 4 deep holes on it crosswise. Push the red eggs (each one on each side of the cross) quite deep (halfway down) because while the bread rises they will go up too.

Cover the bread with a kitchen towel and leave in a warm place for about 1 hour until doubled in volume.

Transfer the bread on a shallow oven dish and brush all over with the egg/milk mixture. Put in the oven and bake for about 1 hour until it is well risen and nicely coloured.

Transfer on a rack and leave the bread uncovered to cool completely.