I eliminated the brown sugar and increased the honey to 1/4 cup. Honey is more acidic than sugar, and by adding a scant 1/4 teaspoon of baking soda to the dry ingredients help compensate for the PH change. Remove 1/4 cup of the warm water (removed from the 2 cups of water in the recipe), cool to approx. 100 degrees and add yeast, and 1/4 teaspoon of honey and allow yeast to "bloom" before adding it to the other ingredients. These changes resulted an excellent tasting bread that had a better rise than I was able to get when just substituting honey for the sugar.

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