Last week I baked extremely soft bread. I was pleased with the results and tired out to adjust it a bit by using honey instead of brown sugar.

http://sourdoughmovement.com/2016/01/26/extremely-soft-white-bread/

The purpose of sugars in bread in quite straight forward:  feed the yeast and add a touch of sweetness. Sugars also caramelize while baking, resulting in the rich brown color of crust.  Honey instead brown sugar gives bread a nicer taste.

For my lunch I made veggie stir-fry: olive oil, chopped garlic, chickpeas, champignon, half of crouget. For seasoning I used black pepper and red paprika. Stir-fried everything together and the result is a very quick and healthy meal!