Good point about the salt, from
MrsDangermouse - a lot (I dare say, the majority) of recipes don't mention this, and just say something like "Mix flour, yeast, and salt," and humans being what we are, it's not unusual to measure out the the flour, then dump in the yeast, then dump the salt right on top,
then mix it up.
With instant yeast, I always add it to one side of the bowl, then add the salt to the other, then give it a good mix.
Also, if you're using active dry yeast (the kind you proof), and it's fresh, I'd say the next thing you need to check is the temperature of your water. Since you're having problems, leave the guesswork out, stick a thermometer in it, and make sure it's the right temperature.
Another thing, if you are using active dry yeast, you might need a little more. For most bread recipes here, the standard amount is one of those little sachets, which hold 2-1/4 teaspoons, so if you bought it in the jar, just measure it out. Yeast amounts are actually pretty forgiving, so if you go with less, you just may need to let it rise longer.
Since you said your yeast did froth a little, I'm going to assume that's ok, so onto the rising - did you cover the dough properly in the bowl (no drafts), was it sat in a reasonably warm spot, and did you wait long enough?
Room temperature can make a huge difference. Most recipes I've seen say to "let rise until doubled in size, about two hours." In the winter, when the house is cold, I've have dough take four or five hours to double in size, which is why I now keep a space heater set up in one room. I turn it on as soon as I start making bread, and in the 15 minutes it takes to get the ingredients together and into the bowl, the room heats up nice and toasty.
"Doubled in size" is just a guide. The best way to tell if your dough is at the right point to shape is to poke it with your finger, like the Pillsbury Doughboy. If that indentation stays, you're good.
Putting on my Sherlock hat, if I had to guess, I'm thinking it didn't quite rise enough, either based on the room temperature or the amount of yeast.