Due to the French influence in the early 1800's, bread made from flour became a Mexican staple. Bakeries or "Panaderias" became commonplace and hundreds of different varieties of breads are now available. While some breads are named for the flavor or flour (potato bread, wheat bread, sweet Hawaiian bread etc.,) the types of breads in Mexico are usually named for the shape, such as conchas (shells) or piedres (stones.) Try this simple recipe for Bolillos, a crusty french bread perfect for making a torta. When the bread is fresh out of the oven, slice it open and fill with your favorite meats and veggies. Bolillos also make great dinner rolls and would be a perfect addition to your Thanksgiving or Christmas dinner table.