I've not done this, but I would make a bread yeast starter with the ale yeast and then use that in a bread recipe were I to try this. Essentially that's making a thick flour/water slurry, adding yeast, and letting it stand, covered at room temperature while it proofs, for a period of time, etc. -- much like you do with a sour dough starter. How the yeast will taste in bread, I have no idea, may be good, may be horrible!
Anyone actually done this??? Alewife