ok i started some wine with bread yeast if i use wine yeast now will it take over and get rid of the bread yst

Nope...not gonna fix it.

The problem with bread yeast is that it doesn't flocculate...it doesn't settle to the bottom like wine yeast does when it's done fermenting. Since it stays suspended, it's going to perpetually contribute a yeasty flavor. You could try clarifying the wine with some bentonite to try to rid the wine of the suspended yeast, but it's a lot of trouble with unpredicable results...might work, might not. Since it's already been fermenting for 7 days, about 80-90 percent of the sugars have been consumed, so the wine yeast won't take hold and establish a viable fermentation. Not to mention, after 7 days you have an effective anaerobic environment so the small amount of wine yeast wouldn't be able to multiply into effective quantities...combined with the lack of food, the effect will be next to nothing.

If the bentonite doesn't adequately clarify, you could chalk this one up to trial-and-error. You could also let it sit for a couple months to see if you can get it to settle naturally...or even try multiple doses of bentonite staggered a week or so apart.

Next time, though, do start with the wine yeast.

No, oh no. You are going to have to throw that mess out and start over. There is no yeast used to make wine. Yeast is used to make beer but it is brewers yeast not the yeast you use for baking.

http://www.homewinemaking.co.uk/country_wines.html

Nope. You are out of luck on that one. Bakers yeast makes a terrible tasting wine. I know because I did it.

Throw it out, lesson learned.