It's surprising how many people don't make their own bread. I mean, buying frozen dough instead of just making your own. It wouldn't take any more time. Instead of thawing a processed frozen log of dough, you let your own home made dough rise. It's so simple, just flour, salt, yeast, water, and a little oil or melted butter to make the crumb a bit more tender. It takes literally five minutes to mix it up, an hour to rise, and then into the pans for another short rise, then bake. There's nothing complicated about it. For people that don't have a stand mixer to do the kneading, and don't want to knead by hand, there's "No-Knead Bread," which is also dead simple.
I dare you to try this: Put 3 cups of flour in a mixing bowl. Add 1-1/4 teaspoon salt (a rounded teaspoon if you're lazy), and 1-1/2 teaspoon yeast (up to 2 tsp. if your yeast is not powerful). Use a wire whisk to mix the flour, salt and yeast together so there are no lumps left in the flour. Then pour in 1-1/2 cups tepid water (you can dissolve a squirt of honey in the water to encourage faster rising). Stir until all the flour is moistened, then cover the bowl and set it in a warm place to rise for an hour or so. When it's risen, turn it out on a floured board and gently deflate it and roll it into a loaf form and put in a buttered loaf pan. Let rise until it's just cresting the sides of the pan, then bake for 25 minutes at 425F degrees.
I personally like my kneaded bread better because it has a lighter texture and is good for sandwiches, but I have a Bosch mixer which makes short work of the kneading part. But that no-knead bread is easy and quick and I quite often whip up a loaf of that when I don't have the time to mix up the other.
As far as mayonnaise and rapeseed (canola) oil? Make your own! If you have an immersion blender, it's really easy, and if you don't have one, get one. They're not that expensive and you can make a batch of mayo in literally a minute.
All you do is put one whole egg and one yolk in a quart canning jar, add 1/4 tsp. salt, 1/2 tsp. (a good squirt) of plain old yellow mustard, a teaspoon of lemon juice or vinegar, and a cup of oil. I use olive oil, but not extra virgin, because it gets bitter when blended. You can use any kind of oil you feel comfortable with. Anyway, just put all that in the jar, then put the immersion blender down in it so it's sitting on the bottom, and turn it on. As you start seeing mayo form on the bottom of the jar, lift the blender up slowly, then go up and down a couple times just to make sure it's all mixed together. It could take as little as 10 seconds to make, but the time spent rinsing off the blender makes it more like a minute. Nothing could be easier.
I love making stuff myself, and mayo is one of those "it's too easy to be true" things that just amazes me every time I make it. I have to be careful, though, with no air conditioning here, it's sometimes too hot in the summer to make good mayo. I have to measure out my oil and then chill it in the fridge down to about 60F before I start, otherwise it tends to break and separate. Icky. But you did GREAT! It looks like it came out perfect! 
Picture me walking up to a person in HEB and asking where they keep the mixing bows, wire whisks, and yeast. 
