Cardamom bread is one of my favorite treats and I’m glad I can bake it because it’s not so easy to find it for sale. One issue with my current oven is that I have a problem with the bottom of the bread getting too baked, even burnt, before the rest of the loaf is ready. I’ve tried solutions through the years, but not had much luck.

Many years ago I bought special flat cookie baking sheets made from a double layer of metal with a thin pocket of air between the two layers. It’s a nice concept, but it didn’t really make a difference.

Then I bought some of those silicone baking rectangles and added them to the baking sheet, figuring that extra layer would do the trick, but no, it didn’t matter.

Today I had the “aha” moment and I created an actual solution to the problem! I placed my loaves, as usual, on the silicone sheet which was atop the flat cookie baking sheet. Then I placed that on top of a baking pan with shallow sides, thus creating a rather substantial layer of air while also keeping the baking sheet separate from the hot oven shelf. Voila! That did it! No more burnt bottoms.

Now I just have to remember to rotate the loaves midway, because my oven heats quite unevenly. The only other problem I have is my complete inability to exercise some self-control when these babies are ready to eat. I just plow right through, eating until I’m groaning with sugar sickness. I can’t help myself.