Help! Forgot my recipe book!

I have the book, but don't wish to scan it for fear of breaking the binding. Following is a list of the ingredients and a summary of the procedures. I assume that you have enough experience not to need detailed instructions. Please let me know if you need more information.

Ingredients:

• 4 to 4 1/2 cups bread flour (or AP flour)
• 2 packages dry yeast
• 1 Tbsp each sugar and salt
• 1 1/2 cups warm water
• 1/3 cup butter or other shortening, room temp
• 1 egg white, slightly beaten, mixed with 1 Tbsp water

Instructions:

• Mix together 3 cups flour and the other dry ingredients. Add water and stir until smooth batter is formed. Cut the butter into two or three pieces, add to dough and stir until butter is absorbed. Add remaining flour until a shaggy dough is formed.
• Knead on a floured work surface (or in a mixer) until the dough is smooth and elastic.
• Place dough in a greased bowl and cover. Let rise at room temp until doubled.
• Briefly knead dough. Shape into two baguettes. Place on baking sheet, seam side down.
• Cover loaves and let rise at room temp until doubled. 
• Preheat oven to 425*F.
• Slash loaves and brush with egg white mixture.
• Bake until light and shiny brown, about 25 minutes.
• Remove from oven and cool on rack.

That's it!

I only have the original 1971 edition, but if you want that, I scanned the recipe. You can download it from here.

I will probably remove it in a day or two.

Jeremy 

https://archive.org/details/bernardclaytonsn00clay_0/page/43/mode/2up?view=theater

Gary