Tonight I'm making a nice lemon chicken picatta and I thought I'd do a quick Italian bread. I dusted off my Bernard Clayton New Complete Book of Breads, just because I haven't opened it in so long and thought I could find a quick recipe within it. Instead, I became fixated on a recipe for French Bread made with beaten egg whites. I was curious - French bread made with egg whites? It didn't call for an overnight ferment, although it certainly could have had one, I suppose, but it fit the bill.. looked easy enough and was quick.