As many have pointed out- keep the salt away from the yeast. it will kill it.
Breadmaking is not that hard, with or without a machine. but, as with many things, you need to get a feel for it and that only comes with practice.
I am a baker by trade, and even in a bakery there is the occasional "oops" when a batch just doesn't come together right.

I would say to make sure your bread flour is room temperature and the yeast as well. Also check the expiration date on your yeast. Do not have your liquids too hot. Put in the machine in the order suggested in your manual. Other liquids should not be too hot either. Check your loaf after the machine has begun. It it looks dry, add water a Tablespoon at a time. It if is too wet and gluey, add 1 Tablespoon of flour at a time. Good luck.

yess make sure your yeast is not outdated...

No one can do anything with yeast that is old. It ruins the whole thing. Try new yeast.

Another thing to keep in mind is correctly measuring ingredients. Ensure your cups and spoons are true; (think 1/4 inch seams) all cups are different. (tupperware has very good measuring cups/spoons). DO NOT scoop the flour out of bin with the measuring cup, the flour gets compacted resulting in too much flour. Always scoop the flour into the measuring cup and level off with knife.

I must be really lucky - I am on my second breadmaker in about 20 years, and the only time one of my loaves failed was when I forgot to put in yeast....that made a rock. But I do use 'regular' ingredients - half to 3/4 of the flour is whole grain - a mix of whole wheat, oatmeal, cornmeal, whatever I feel like adding and the rest is all purpose flour, but I always add gluten as well and honey for sweetener, no fresh milk or egg because I usually put all the ingredients in the pan in the evening, plug it in and set the timer before I leave for work at 5:30am, to have a warm fresh loaf ready for supper. Now I think I need to go make a loaf of bread!

I've just starting using the bread machine for sourdough bread. I've made two loaves and the second one turned out pretty good. It's a Betty Crocker recipe I found online. I might try letting it rise the second time and bake in the oven. The crust does get pretty hard in the machine. I have a Welbit that I bought at the GW for $10. It was new in the box so I hope to have it for a long time.

Ok! I am trying a new loaf today and recording exactly what I did and what I used. Lets see how this turns out.
K

I just put a double recipe in my bread machine. I'll post a picture of my bread when it's done.

My loaf turned out well. It wasn't as browned on top as I like but I'll take it.
I did add a few extra teaspoons of water when the dough was still in a crumb stage. Also added some dry milk powder and Vital Wheat Gluten. I read that bread flour has more gluten (read that in this thread, so thanks).
I will have to try again.
Kirsten