Too much sugar - HELP
It will not go well, as I think you already have guessed.

The reason for this is that concentrations of sugar over about 4-5% are inhibitory to yeast growth in bread making. You need the yeast growth to make the bubbles of carbon dioxide that cause the bread to rise. 

The only reference I could find for this is from Food and Feed Technology p. 729.


  ...sugar concentrations ~4% produce apparent inhibition...


The book then goes on to say:


  Consequently sweet yeast raised breads (15-20% sugar) contain very high yeast concentrations


Your concentration of sugar is about 13% (0.75/5.75), well above where it needs to be for the bread to rise with regular amounts of yeast. 

I suspect that you won't be able to resurrect it by adding extra yeast at this point, it would be over-kneaded and probably won't rise all that well, or will rise and then collapse during baking. Your only sure way is to start again and follow the recipe.