Maija Moments: Canned Soup Mom


Beer Rosemary Cheese Bread Recipe

Just In Time For Canada Day and the Calgary Stampede

My dad and step-mom moved to Calgary the year I went to University. While they only stayed for a few years, it was my first introduction to flat prairie land, cowboys, rodeos and the mountains. Needless to say I fell in love.

While I have been lucky enough to travel from one end of this country to the other, Calgary will always be one of my favourite Canadian cities especially at this time of year—Stampede time.

The Calgary Stampede—a true Canadian iconic event—is celebrating 100 years. In 1912, four wealthy Alberta cattlemen (fondly referred to as "The Big Four") got together to create a rodeo that would put Buffalo Bill's Wild West Extravaganza to shame.

One of The Big Four was Alfred Ernest Cross who established the Calgary Brewing and Malting Company in 1892. While Mr. Cross' Calgary Beer has been absent from store shelves for decades, Molson Coors has opted to bring it back in honour of the Stampede, Calgary and Canada's long standing brewing excellence.

This inspired me to whip up something beer-ish and what better way to celebrate the prairies this Canada Day than bread that of course would pair perfectly with bison, steak, or beef kabobs.

Not only is this recipe Canned Soup Mom friendly, you can mix the entire thing in one bowl and it is completely company worthy!


3 cups all-purpose flour
1 tbsp. sugar
1 tsp. salt
1 tbsp. baking powder
2 tbsp. chopped fresh rosemary
1 cup grated sharp cheddar cheese
1 bottle beer
1 egg (optional)
2 tsp. water (optional)

 Preheat oven to 375F.

 In large bowl combine flour, sugar, salt, baking powder, rosemary and cheese.

 Slowly add beer and stir only until ingredients are well combined (do not over-mix). Note - batter will be very thick.

 Pour into greased loaf pan.

 Whisk together egg and water, then evenly brush over top of batter.

 Bake for 45 minutes.

 Let cool in pan on rack for 10 minutes, then remove from pan and allow to continue to cool on rack.

Serve warm with butter.

If you're looking for more Canada Day inspired recipes be sure to check out my Gingerbread Cake and my Butter Tarts and Karen's Nanaimo Bars.

Adapted from Dine and Dish.