Ask Brewski anything about cider...and his answer's always Lalvin D-47.
. You should definately consider a brewing yeast rather than bakers yeast...Start with a dry yeast too, liquid yeasts take a starter to really work (even if they claim you can just pitch them in) and they're more expensive. Lalvin D-47 or 1118 are good yeasts. Red Star Champagne is commonly used as well and they are cheap, I think the Red Star is under a buck.
The reason bakers yeast isn't the best choice is because it's cultivated to create the most ammound of CO2 (to make bread fluffy) and not cultivated to create alcohol. It will make alcohol, but not as much and will create kinds of alcohol that add to off flavors.
The last thing to consider with your fast fermentation is the temperature you fermented at; if it's too warm, like upper 70's to mid 80's, that also increases the production of off flavors and undesireable alcohols (unsless your using saison yeast, but that's getting into another discussion). A good fermentation temp for cider with an ale or wine yeast is mid to upper 60's. If it's hot where you live leave the fermenter near the air conditioner where the room temp is coolest, or in your basement where the concrete keeps it cooler.
Aside from that, Overpunch is probably right; you will likely have to toss this batch and chalk it up as a learning experience.