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I’ve been making bread with honey instead of sugar for a little while, after trying it randomly and liking the result, but last time I was feeling lazy and decided to chuck sugar in again for speed. It was fine, but I went back to honey this time and yeah, it’s definitely worth it. Not only does it give the crust a richer golden colour, it also seems to make the dough more smooth and delicate somehow. I’m sticking (heh) to honey from now on
@sinbad I imagine honey's enzymes make the yeast work a bit harder, I wonder if that's part of it?
@sinbad How're you working out the substitution? Are you using 1g sugar = 1g honey, or by volume?
@JeremiahFieldhaven I mostly eyeball it, I’ve used about double the volume of honey to what I’d use for sugar (in teaspoons) and it worked out
@JeremiahFieldhaven ha I never looked it up but supposedly you should use less than sugar 
oh well - I don’t measure it anyway since I find spooning honey tedious, takes ages, I just squirt a bunch to mix into the warm water.
I’ve found bread to be highly tolerant of variations to quantities, provided you end up at the right sort of consistency at the end it’s generally fine