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.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"