When using the dry yeast, you place it in warm water 105-110ºF. Then the yeast needs to be fed. Give it some flour or a tsp. of sugar. You can even give it both. It will start to ferment and when it is all bubbles, then you add it to the rest of your recipe. I do not care for the fast acting yeast. It can be finicky at times.
Make sure your liquid that you place the yeast in, is not to hot. Too high a heat will kill it. Until you are used to using it, I would suggest you use a thermometer to check the temperature of the liquid. If it is too hot, allow it to cool down some. Then check the temperature again.
In a pinch, you could use All Purpose flour if that is all you have on hand. And make sure you knead it until it no longer sticks to your hands.