I have a pizza stone on top of a rack set to the lowest point in the oven. No more troubles with unevenly baked stuff. Bread, rolls, or muffins come out perfect.
I bake bread as a hobby and freeze the dough in individual loaves after shaping it after the first rise. Then I pull it after we get set up in the afternoon, and put it in a nonstick pan in the fridge. The next morning, when the dog gets me up at 6 AM (you folks with a Golden Retriever know what I'm talking about) I put the pan on the counter to allow it to complete thawing and the second rise to finish.
Fresh-baked bread, bacon and eggs for breakfast - now THAT's livin'!
