Matteplootz with bread dough (Angeline)

Ingredients for 2 servings:

• 500 g ready-made mix for farmhouse bread
• 320 ml water, lukewarm
• 500 g low-fat quark or layered cheese
• 2 small eggs
• 1 tsp salt
• 1 tbsp flour
• ½ cup sweet cream
• 3 small potatoes, boiled
• 100 g butter, melted
• ½ cup sweet cream
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Plootz used to be baked in a stone oven before baking bread

For the bread dough: Prepare the dough according to the package instructions, divide it in half, and roll out two large flatbreads thinly with a rolling pin on baking sheets and let them rise slightly. Pizza trays work well for this. For Topping I: Press the cooked potatoes through a potato ricer twice and let them cool. Then mix the flour, quark, potatoes, eggs, cream, and salt into a quark mixture (mat), which you spread on the bread dough. For Topping II: Melt 100g of butter, add the rest of the cream, and pour it onto the quark mixture. Always leave a little space around the edges, about 1cm, otherwise it will run down. Bake at 200°C (400°F) top and bottom heat until lightly browned. Sprinkle with sugar and you’re done. The Plootz should be eaten straight from the oven. You can also buy the bread dough ready-made from the bakery.