Thank the food gods for that, too.
I’m not sure what happened here. I’m reasonably sure I used 2 1/2 teaspoons of yeast, not tablespoons. It’s the first time I used powdered buttermilk rather than liquid, and maybe that concentration blew the dough up higher than it should.
Ah well. It’s still recognizably raisin bread and still good for breakfast toast. It was a pain to scrape the excess off the interior lid of the bread machine, though.