>>21389677 (OP)You need to add amylase, either in the form of barley malt or commercial enzyme, and hold the bread water at mash temperature (about 160° F) in order to convert the starch to sugar. Then you need to let it cool and pitch yeast. It's a common prison wine myth that bread contains yeast. It did contain yeast, before it was baked. There is no live yeast in baked bread.
You can skip the mashing step and make a low alcohol drink called "kvass" but that's not truly beer.
In short, bread is perfectly usable in beer brewing but it's not that simple.