Why did my bread bake on the top like spongs and higher than the bucket in the bread maker?
I couldn't say what exactly caused it, but yeast is a living organism, and recipes are based around average rising times and rising volumes. It could have been a fluke, or it could be that something in your particular combination of parameters is prone to cause this result regularly. 

Luckily, you don't need to know the actual cause. You can just scale down the ingredients to make a smaller batch. Continue making half or 2/3 of the recipe to find out if it regularly fills your machine, and if yes, use that amount for a loaf. If it starts making very small loaves, it must have been a one-off event, and you could return to using more ingredients at a time. 

Also, consider switching to weight measurements. Volumentric measurements are notorious for being very imprecise in baking, so they are much more likely to produce unwanted results.