I've found there's a learning curve with bread machines as well. The problems I have found seem to be that not only are you a slave to the ingredients like making bread without the machine, but you are also a slave to the idiosyncrasies of that particular machine as well. If you had a good rise which then collapsed, I would imagine the timing of the machine waited too long to cook the bread after rising. With the raisin bran bread, you may have also diluted the gluten too much and the dough didn't have enough elasticity to maintain it's shape long enough. My machine has a function for dough and a separate one for cooking. If yours does, you can sometimes better cater to the situation by using the dough function, then observe it and when it's exactly ready, then make it cook. This is also handy if you have some yeast that's slow and needs more time to rise than the machine would normally allow.
And he said, "I want to live as an honest man, to get all I deserve, and to give all I can, and to love a young woman whom I don't understand. Your Highness, your ways are very strange."
I'm so far from being a competent baker, but I used to make a bread recipe in my machine that wasn't sweet enough for my taste. So I started making small tweaks and taking notes. It seems that I liked the sweetness at about ⅓ of a cup of honey. (I wanted it to taste like dessert.) The first loaf I made that way fell in and had a tough chewy crust. I solved the falling problem by omitting ⅓ cup of water. (Recipe called for 1⅓, if I recall.) I asked my foodie coworker about the crust, and he started talking about carmelization and the maillard reaction. The punch line was that it cooks differently with more sugar. I set the crust setting one step lighter and got a still brown crust, but not thick and tough.
as mentioned, it looks like the one bread there that collapsed over proofed. I have a lot of issues with that, personally, and watching my bread and baking it earlier than I would have thought has solved that. Great advice on putting it to dough setting and watching it, especially if it is getting warmer where you are.
The amount of flour needed is different every time, even with the same recipe. When I followed the recipe exactly, I always got sunken loaves. I think it's a moisture-level thing. Anyway, I start the machine running with about 3/4th the flour that it calls for, then add a bit at a time as it kneads, until it looks right. That solved the problem of sunken loaves, although it sometimes lets out a poof of flour if my timing is off.