Sugar affects various bread dough characteristics depending on how much of it is added. It can make the dough sticker and slightly harder to work with. It can weaken the gluten structure which can be beneficial in some cases and detrimental in others. It makes the bread sweeter, the crumb softer, it may add a flavour, and it will improve the colour of the crust. There is one thing it almost never does and that is speed up fermentation. Contrary to popular belief sugar actually slows down fermentation in most cases.

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