[Aloisius]

Mmm. Adding a tiny amount of sugar is pretty common to improve the rise and texture of bread.

As long as the bread dough is proofed for at least a couple hours, the vast majority of added sugar in non-sweet bread recipes will be consumed by the yeast leaving little residual sugar.

Yeast will consume sucrose, glucose and fructose first before moving onto the maltose from the broken down flour starch.

(In sweet breads where added sugar >5%, the sugar actually retards the fermentation process leaving a considerable amount of residual sugar, but you can't easily tell how much residual sugar from added sugar is in bread from the list of ingredients)