My understanding is that when you put, say, 3 Tbsp of refined table
sugar in a bread recipe, the yeast will react with that sugar to
produce carbon dioxide to make the bread rise, and alcohol.

Does this mean that there is not any "sugar" (at least from the 3 Tbsp
added to the mix) in the finished loaf of bread?

Another way to put my question is: If I am "sugar conscience" and don't
want to ingest plain old table sugar, will I be doing so if I put it in
my bread? Or will it NOT be sugar anymore after it is baked, and
therefore not a concern?

TIA,
Greg