Can you use bread yeast? Sure. Would I recommend it? No.
Three reasons:
1)
Poor flocculation - Bread yeast does not settle very well. It takes a long time to do so, and even with cold-crashing, getting the bread yeast out of your beverage is kind of a PITA. Once cleared, the slightest disturbance (ex, moving the fermentation vessel even slightly) will cause much of the yeast to get kicked back up into the beverage. You have to rack extremely carefully as well when transferring to bottles, lest you get a bunch of spent yeast in the bottles. Bottled bread yeast might actually have some health benefits, but it doesn't taste great and ruins the visual appeal of your final product.
2)
Poor Attenuation - It's fine if you want a sweet drink, but I prefer my ciders on the dry side, and bread yeast often craps out before achieving desired attenuation. Of course this is a matter of preference.
3)
Flavor - again, this is a matter of preference, but the flavors imparted by actual brewing yeast are much better, in my opinion.
If you literally have access to nothing else, by all means, use the bread yeast. But if you can, try a proper cider yeast, or even ale yeast (I prefer ale yeasts myself). Some others like wine or champagne yeasts.
If there are no HomeBrew Shops where you live, you can order dry or liquid brewing yeast online for a reasonable price.
Where are you located that you can't get proper yeast? Or are you another one of those 16 year old kids trying to make hooch in his closet without mommy and daddy finding out?
Sorry, we get those from time to time.
As far as equipment, a food-grade plastic bucket can work just fine, or a glass jug (think the Carlos Rossi wine jugs) if you're on a budget. Just make sure you have a way to vent the excess gas produced during fermentation, otherwise the fermenter will burst and make a huge mess.