The majority of the alcohol evaporates during baking.
McGee's On Food and Cooking says (pg 532):
In making beer and wine, the carbon dioxide escapes from the fermenting liquid, and alcohol accumulates. In making bread both carbon dioxide and alcohol are trapped by the dough, and both are expelled from the dough by the heat of baking.
I also found this report, which states that some alcohol (0.04 to 1.9%) may remain.
However, the report is from 1926, so
1. it may not be really representing modern day situation
2. the data, methodology etc. is not reported: it looks more like an informal news than a real research article, so I cannot critique on whether the results are realistic.