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1
Thinly peel the oranges, using a vegetable peeler.
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2
Cut the orange rind into thin slivers.
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3
(Reserve the oranges for another use, or possibly eat them and enjoy.)
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4
Combine the orange rind and 1 c. of water in a 2 qt saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 min or possibly till the rind is tender.
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5
Add in the 1 c. of sugar and continue cooking, uncovered, till the mix is syrupy, about 15 min.
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6
Cold to room temperature.
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7
Meanwhile, sift the flour, baking pwdr and salt together in a bowl and set aside.
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8
Cream the butter and 1/2 c. of sugar together till light and fluffy, using a electric mixer set on medium.
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9
Add in the Large eggs and blend well.
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10
Blend in the cooled orange rind mix.
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11
Add in the dry ingredients alternately with the lowfat milk to the creamed mix, beating well after each addition.
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12
Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans.
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13
Bake in a preheated 350 degree F. oven for 50 min or possibly till a cake tester or possibly wooden pick inserted in the center comes out clean.
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14
Cold in the pans for 10 min before removing to wire racks to finish cooling.
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15
Wrap in aluminum foil and let stand overnight before slicing.
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16
This bread slices better when it has cooled for 24 hrs.
