Buy any ale, cider, or wine yeast, they will all do better then bread yeast. I can promise you that though personal experience. Ale and cider yeasts have better chances of leaving some residual sweetness, but don't expect much, because it is easy to ferment cider to complete dryness. Also, don't add sugar. It not only ups the abv and makes the cider dryer, but it also means longer fermentation and longer aging.
Buy some good preservative free juice or cider, pitch your yeast and wait. You can rehydrate your yeast, but I don't find it necessary. Make sure you have a bung and airlock on your gal. jug, the co2 has to be able to escape as it is being produced.
Also, don't expect anything "turbo". If you ferment just straight juice, it should finish fermenting in just a few weeks. Once it is completely clear, as in you can read a newspaper through the jug (if its glass or at least clear) then you can bottle. You can drink it as soon as you want, but the longer you wait, I promise you the better it will taste.