Portugese sweet bread

Here's Portugese Sweet Bread from The Bread Baker's Apprentice.

The recipe calls for letting the dough double in 2 hours (which it did), then dividing in half, placing each half in a 9" pan, and letting it rise to fill the pan. 2-3 hours.

Well, here's what they looked like after 2 hours in a 72 degree room, an overnight fridging (it was 12am by the time 2 hours had passed), and 3 hours in the morning:

They almost doubled, but came nowhere near filling the pans. I was disappointed, but had to get them in the oven. They turned out gorgeous, anyway! The flavor was outstanding, the crust was thick, and the crumb was wonderful.

This is the second Reinhart recipe I've had this problem with (loaves not filling the pan specified in the recipe). The first being the 100% whole wheat in the back of the book. I don't know what I could be doing wrong. Suggestions are welcome!! I've had such great success with the rest of the book, I'm hoping it's a mistake I'm making.

-Joe