Substituting maple syrup for honey in bread I've got the following recipe for a honey whole wheat bread-machine bread:

1-1/3 cups warm water
1/2 cup honey
3 tablespoons butter
2-2/3 cups whole wheat flour
1-1/3 cups bread flour
1-1/4 tsp salt
2 tsp yeast


I'd like to substitute maple syrup for the honey to produce a maple wheat bread.  Can I substitute one for one, or do I need to make adjustments?  In particular, will I need to increase or decrease the amount of water used?
It's a good deal more simple than @canardgras makes it sound. I've had good success with the rule:


  To substitute maple syrup for honey in a recipe, use 3/4 cup of maple
  syrup and 1/2 cup sugar for every 1 cup of honey.


To get half a cup of honey (at a 3/4 ratio) you will want 1/3 of a cup + 1 tablespoon. (for most of us a 5/12 scoop isn't in the cupboard) 

Remember two important factors:
 1. This is for REAL Maple Syrup (Imitation Syrup will work, it just has a different ratio)
 2. Maple syrup has more moisture so baking time will vary (be extended).