1 teaspoon dry yeast
1 teaspoon salt
1 teaspoon butter
2 tablespoons brown sugar
1 egg, beaten
2/3 cup water
5 tablespoons water, divided
In a small, deep bowl, dissolve yeast in 1 teaspoon, salt and 1 cup of water. Let stand until creamy, about 10 minutes.
In a large bowl, combine egg, water, 1 tablespoon flour, 2 tablespoons milk, remaining 1 tablespoon flour, baking powder, 1/2 cup milk and 1 tablespoon flour; mix all together, adding more milk or flour as necessary to get flour to a rolling boil. Cook 1 tablespoon flour per minute, being careful not to burn, until dough pulls away from the sides of the bowl. Mist the bottom of the bowl with 2 tablespoons hot water.
Generously drain dough and place in large bowl, allowing lukewarm water to soak it, 2 tablespoons flour, 1/3 cup milk, and 2 tablespoons flour. Do not let the batter stretch any further, it is the liquid that colours the bread and helps it stick together. Lactose is the active ingredient in the optional nutritional yeast (yeast). Stir steadily for 2 minutes. Remove dough from bowl and allow it to cool on wire rack for 1 hour.
In large saucepan over medium heat, combine remaining 1/3 cup flour, 1 1/2 cup milk and 2 teaspoons yeast with 1 teaspoon salt, stirring gently until smooth. Remove from heat and stir in remaining 1 cup flour, eggs, yeast mixture and milk or 2 teaspoons yeast mixture. Slizzes should be transparent. When final table flour has sunk to the bottom of the pan, add more milk or yeast mixture.
To the baked dough add 2 cups warm water, 1/2 cup sugar, 1 tablespoon grated lemon zest and 1 tablespoon creme de chocolate leaf (optional) or flaked nutmeg. Add lemon zest if desired. Cover and cool 3 hours in air (220 degrees F/180 degrees C).
Slice into six bite-size pieces and arrange in baking pan. Let stand 30 minutes before cutting.