Yea, I was wondering what happened to the OP...bait and run
I have a 'beer batter' bread recipe that I believe could be used, just replace the beer called for with your kombucha. It's just the reaction between the acidic nature of the kombucha with the instant levening of the baking soda that does it, similar to using buttermilk and soda for 'quick breads'.
I've not tried it yet with kombucha, cause we keep drinking it all, but here is a recipe I think would work:Kombucha 'Beer' Batter Bread
Makes 1 loaf
3 cups bread flour (high protein content flour)
3 tsp Baking powder
3/4 tsp Sea Salt
3/4 tsp Baking soda
1/4 cup Rapadura or succanant (whole) sugar
12 fl ounces of Kombucha (or Beer)
1/2 c Butter or Coconut oil; melted
Preheat your oven to 350 degrees F.
Grease on 8 X 5 inch loaf pan. Line the pan with a strip of parchment or wax paper and then grease the paper also. (I use coconut oil, as it doesn't burn and releases really well)
Mix dry ingredients in a bowl or mixer bowl. While mixing or stirring, pour in the Kombucha. Mix/stir until smooth.
Pour your batter into the loaf pan and top with the melted butter or coconut oil (you can omit this, but it makes it softer). Bake for about 45 to 50 minutes.
If mixing by hand, use a wooden spoon and mix just until the ingredients are mixed well. Try to not over mix, or you will get out too much of the CO2 reaction and it'll be flat!
Use a cookie sheet or aluminum 'toss' liner under your bread pan, as sometimes the rising makes the butter/coconut oil drip out!
Again, I've made this with the typical 'beer', but haven't used kombucha yet. I would think you'd want a particulary fizzy or yeasty batch of kombucha for best 'rise' results! But it is a good way to use up old stuff you don't want to drink!