Food questions- souffle bread, melting cheese and white beans

[Guest guest]

I have a few food questions:

Souffle Bread-

I tried to make Marilyn's souffle bread recipe and it's not working out. I don't

have a pizza stone, so I just used a 13 x 9 pan and laid the mixture on wax

paper- which I just looked up and apparently it's not the same as parchment

paper which may be where I went wrong. Anyways, when I went to flip it over, it

was completely stuck to the paper. So I'm thinking apparently I can't use wax

paper. Could I just grease the pan or do I have to get parchment paper (which

I'm not sure where to buy.)

Also, with the bread, this is a weird question, but how do you use it as bread?

Mine deflated so much and it didn't seem very bread-like. Is is supposed to be

more like a wrap or tortilla?

Melting Cheese-

I also attempted to make a broccoli cheese soup which turned into another

failure. Whenever I add the cheese, it doesn't melt into the soup, it just

clumps and gets really sticky. I shredded the cheese first and took the pot of

soup off the burner before I added it, but no luck. Do I need to wait longer for

the soup to cool down to prevent the clumping?

White beans-

BTVC mentions that white beans are legal, but I don't remember a certain type

being specified. Anyone know which white beans are legal?

Thanks,

Amber