A few possibilities - either the bread yeast is not very alcohol tolerant, it all sunk to the bottom and got left behind on the racking, or else it got too warm and died.
Probably the latter, but if the former, it might be interesting to try again and use a little sugar to bump the sg up to 1.060 or 1.065 and see if the yeast leaves you with some residual sugar when it dies out. Ale yeasts will ferment down to 1.000 also - even if you bump the sg with sugar, but they will leave a good residual taste. If the bread yeast is not very alcohol tolerant, it might leave you with some residual sugar if you bump the sg. Might not taste great, but would still be sweet.
Probably it was the temps that killed it. You want to do the ferment in as cool a place as possible
Swap the bread yeast for SO4 next time and keep it cool and you will be fine. You might get some interesting results with the bread yeast by bumping the sg, but then again you might end up with the same bitter taste, just more alcohol.