Fatbloke, I believe it was, said that d47 will make this recipe very dry. FYI.
Now I do trust Fatbloke's experience, but I made side by side one gallon batches, one with Fliechmans and one with D47. The bread yeast was sweeter and the D47 was drier, but I don't think you would call it very dry. There was a very nice residual sweetness and I would use D47 again. You do need to pay attention to the ferm temps with D47 and try to keep them below 68F.