Substituting honey for sugar in bread
I've never tried this in baking before, so I did some poking around.  Here are a couple of the more helpful articles:

SUBSTITUTING HONEY FOR SUGAR

Ask the Experts...About Baking with Honey

These and others seem to agree on a couple major points:


For larger quantities (not applicable here) you'll want to add only about 3/4 the volume of honey in place of sugar.  You'll also need to reduce the water in the recipe to compensate.
Lower the baking temp by about 25 degrees; honey seems to accelerate browning.
Add a very small amount of baking soda (1/4 tsp per cup of honey) to compensate for the honey's natural acidity.


Since you have such a small amount, probably only #2 applies here, but you may want to exercise some caution if making a larger batch.