From time to time people ask what to do with egg whites left over from a yolk-intensive recipe. The answer is usually to freeze them, but I found a nice basic bread recipe that makes good use of two egg whites. I used two I had in my freezer with good results.
Proof two tablespoons of yeast in a quarter cup of warm water for 10 minutes.
Whisk together one tablespoon of olive oil, 1 1/2 cups warm water, a teaspoon of salt, two egg whites, and the proofed yeast.
Add flour until the dough just pulls away from the side of the bowl (using paddle attachment on a stand mixer or a wooden spoon). You'll use about 5 cups of bread flour.
Knead for several minutes until springy and elastic. The dough should bounce back when poked.
Put in a lightly greased bowl, turn over once to coat, and cover loosely. Let rise for an hour. Meanwhile, line two baking sheets with parchment paper.
Form twelve rolls, and press them down a bit if you want more of a hamburger/sandwich patty. Cover and let rise 25 minutes, slash the bread, then let rise 15 minutes before putting into a 400 degree pre-heated oven for 20-25 minutes.
Pretty easy as bread goes, and tasty. The texture is light and airy, and the crust is tender on top and crispy on the bottom if you eat it right away. Toasted later, it achieves a uniformly crispy crust. Another photo and a few more details are below.