Hi Mark, I think the liquid sweeteners in this recipe add a little more moisture to this dough, but you're correct that the hydration percentage for the Classic Sandwich Bread is higher than it is for this recipe. This is certainly something worth noting as you develop your bread baking skills, and you might well decide that a little more liquid and a tad more yeast might improve your results. You could certainly try adding 2 teaspoons yeast to your half recipe, and up 40g additional liquid, but I would recommend adding in the addtional liquid gradually, and aim for a soft, supple dough. As mentioned in the hydration article I linked above, some breads benefit from a slightly stiffer dough, but I don't think a little more yeast and water will harm this recipe if you find you need it. 

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