We tried the French Press Vanilla Stout a few days ago and @wtl rated it an abomination. I was not so harsh, I deemed it bread worthy.
I stirred it and left it to percolate.
For 2 days.
I was really busy.
This morning I looked at it – added enough flour to get a good kneaded bread texture.
Then instead of trying to let it rise any further, I figured just bake it already.
350 degrees for about 30 minutes.
The top sounded hollow so I took it out.
But it was not really full baked.
So I sliced it like biscotti and baked it for about 10 minutes each side.
Icing sugar and vanilla glaze when it came out.