Saturday night supper in early New England consisted of bread and beans. The bread dark brown, nothing like modern bakery breads, got its color and name, brown bread, from molasses that flavored the yellow cornmeal. White flour was so rare that colonists made their own version from corn kernels, dried and ground — what we know today as cornmeal. The dough was steamed, rather than baked for hours, like an English plum pudding. The result was dark, sweet and dense.