The best loaves have a slower rise, which is at odds with your need for bread for lunchtime. Having enough time for the yeast to do its thing properly is what gives bread the best flavour (and to an extent structure and crust). Bread which is proved too quickly in a warm room will rarely be as nice as bread proved for longer at room (or even cooler) temps. Recipes which prove in a warm place tend to use/need more yeast (and most bread machines also use sugar for the yeast to feed on, whereas hand-made bread doesn't need this).
Good bread is also dependent on a very good knead - if the dough doesn't spring back when pressed with a finger, or tears when you pull it, it needs more kneading. If it springs back immediately when lightly pressed, and doesn't tear when you pull it, it's been kneaded enough and is ready to rise. Most people don't knead for long enough (because it's hard work). If you have a mixer with a dough hook, it's an absolute Godsend.
You can of course make bread in time for lunch... but it's worth exploring the 'slower' way for better bread if you plan to get into breadmaking long term.
FWIW - the recipe I follow (never had a dud loaf yet) is:
6g dried yeast (NOT fast acting dried yeast)
600g strong flour (I sometimes do half of this as wholemeal)
10g salt
390g/ml water
Mix together and then knead until it's ready to prove - takes a while if you do it by hand, but I use a dough hook.
Prove at room temp for up to 2 hrs, until doubled in size
Stretch dough into a shape a bit bigger than A4, then fold the corners into the middle (so it forms a rough ball). Use your hands to shape into a ball. Put on a baking tray to rise again for c45 mins.
Just before you bake, make 2 or 3 slashes across the top with a sharp knife.
Bake at 220c for 10-15 mins then turn down to 200 for another 20-ish. It's done when it sounds hollow when you tap it underneath.
Yum, yum!