Yeast feeds on sugar, but most commercial yeast can do just fine without it. Break up the yeast granules with the fork or spoon. The yeast should be foaming or beginning to foam. The effect is not dissimilar to that on a head of beer. Foaming yeast is growing yeast, and growing yeast will provide the gas that causes bread to rise.
Salt helps strengthen the gluten in the flour.
Gluten is a type of protein in wheat flours. Pour some salt into the palm of one hand. With the other hand, grab some of the salt with your thumb and two fingers. You'll be using a pinching motion. Fat alters the texture and flavor of bread.