Great question — answering as the UphillTech team:
When replacing honey with sugar, the common ratio is 4:5, so slightly more sugar than honey. But this is much more relevant when sugar/honey is a significant element, e.g. in cakes. A few other adjustments are then needed, accounting for the difference in water content and effect on browning. However, most bread recipes use very little sugar, and we do have an older Q/A with the substitution in the other direction and two users report that they successfully do a 1:1 substitution with good results.
Full answer by Stephie: https://cooking.stackexchange.com/a/133126 (CC BY-SA 4.0).
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