There are hundreds of bread varieties available, but I steer clear of Pan Industrial, as Adri calls it, i.e. that awful sliced stuff from Bimbo and others.
Why do they add milk to bread?
Although Bimbo do a euphemistically named pan casero, which is the same but looks different, with flour sprinkled on it. i.e it tastes the same as industrial.
Carrefour do some very nice French loaves (baguettes) in a rustic style and a very tasty flavour indeed, which I now use for Choripans.
But what I was really looking for was a nice unsliced white loaf, but the bakery in La Lucila don't make them, which startled me, and on further investigation I found a small cafeteria that bakes its own, which they call pan de campo.
I bought one for $120 which is quite expensive, but will taste very special when toasted lightly and bacon, eggs and butter (unsalted) are thrown between two slices tnight. I might even throw in some melted cheese for the heck of it.