These are for tomorrow's breakfast. They take about 2 1/2 hours from start to finish, but you can do other things while you wait for it to rise and empty and load the dishes while they cook. The recipe I made was on page 144 of the World Encyclopedia of Bread and Bread Making by Christine Ingram. It is a book worth checking out from the library. That way you can try a few recipes and see if you like them. I always use less flour than she says, but that isn't hard to do. If you library doesn't have it, they might be able to get it for you through inter-library loan. I can e-mail the recipe if you are interested, but didn't think I should put it on the website without permission. There are a few different recipes here for English Muffins. The ingredients are different and one didn't have salt. The one I used just had flour, oil, salt, yeast and milk. You actually cook these in a frying pan on medium heat. When you want to eat them, just slice in half and toast! They also freeze well.