Hi James, we're so glad that you're a fan of the Classic Sandwich Bread recipe! While their total yields do vary, their hydrations are quite similar. With the King Arthur's Classic White Sandwich Bread recipe calling for 284 to 340 grams of water and 482 grams of flour, it has an average hydration ratio of 65%. The Walter Sands' Basic White Bread recipe calling for 454g water and 723 g flour has a hydration ratio of 63%. (Not including the honey here, but if you really wanted to get into the nitty gritty of it, only 17% of honey is water.) So the hydration ratios between the two recipes are pretty on par with each other. 

As for the yeast and butter, the yeast amounts are the same, but the Walter Sands' recipe has longer rise times due to it having a larger yield and, therefore, smaller ratio of yeast. The two recipes were developed by different people, so preference in flavor and richness would determine the quantity of butter. One could increase the yeast in the Walter Sands' recipe if they desired a fast rise, though it would also potentially add a yeastier flavor than the original recipe intended. We hope this helps!

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