[rleigh]

Sugar is in pretty much all bread. It's a matter of quantity.

I bake all my own bread. I use one level teaspoon of caster sugar in warm water to get the yeast going. You can add a bit more to get a harder crust on the bread. But this is so little, and it mostly gets used by the yeast, so that it has negligible effect upon the taste. Salt makes a vastly bigger difference.

I understand that much mass-produced bread in the US has greatly larger quantities of sugar in it. In the UK, this is only seen in "long-life" bread (which tastes terrible, and I don't know of anyone who buys it).