Bread From Beer Yeast

Yes.

I tried several loaves and rolls with spent brewer's yeast from my fermenters, but never from the packets or vials.

My experience was it was very slow rising with a low sugar bread and worked somewhat better with higher sugar content (sweet raisin rolls).

There's one or two problems I found. It takes a relatively large quantity of yeast to kick it off (cups full), the primary fermentation works better, as you increase the yeast you will increase the taste of the hops in the bread (which I find disagreeable - in bread)

A better idea might be to prepare a starter with wort and a sampling of yeast from the fermenter to avoid the hops taste and just farm the yeast specifically for bread, but I never tried that since baker's yeast is cheap enough.

You do have to have some talent making bread with baker's yeast to "read" the dough and judge when it is ready to be punched down and go for the second rising. I also tried it in a relatively foolproof recipe for "Cuban Bread" - only one rising - with very good results. A hard crust and moist center - something to make a frenchman weep.

I do take out my spent grains from the wort, before hopping, and use them in the bread for more interesting crunchies. I do this all the time and freeze some so I will have it during the summer when not brewing.

Sam's club in the US has freeze dried vacuum packed baker's yeast in something like a pound size, 2 for ~$4. A 6 month supply for all but the most avid baker and lots better than $1-$3 an ounce in the supermarket. If avoiding the ridiculous price of baker's yeast in the stores is your goal. They also have real (hard winter wheat) bread flour for ~$5/25 lbs.

King Arthur's Flour mail order sells yeast in pound quantity. They are buying in bulk and just ship some in a plain paper bag - but their prices aren't that great compared to Sam's.

I made a starter from beer using bread flour - it worked fine if a little slower than using wort. The beer seemed a little dryer too - but I don't fool with SG's.

I have tried it and have concluded bakers yeast for bread, beer yeast for beer, wine yeast for wine. I am sure you can use different yeasts for different things but in general why bother these yeasts have been developed over a long time for a specific purpose. If you are trying for something new that of course is a different thing

i was told many years ago a home that makes it own bread can always make great beer.

i believe it is the natural yeasts, tend to mix and mingle in the kitchen.

a farmer friend makes a great lager beer. so i used a bit of his own special yeast, which he carries over from batch to batch. his wife makes bread very often

she also keeps a "mother" yeast culture for her bread. experimenting is a good idea. you might love the results.