| 1 | Thinly peel the oranges, using a vegetable peeler. |
| 2 | Cut the orange rind into thin slivers. |
| 3 | (reserve the oranges for another use, or eat them and enjoy). |
| 4 | Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. |
| 5 | Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. |
| 6 | Cool to room temperature. |
| 7 | Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. |
| 8 | Cream the butter and ?cup of sugar together until light and fluffy, using a electric mixer set on medium. |
| 9 | Add the eggs and blend well. |
| 10 | Blend in the cooled orange rind mixture. |
| 11 | Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. |
| 12 | Pour the batter into 2 greased 9 x 5 x 3-inch loaf pans. |
| 13 | Bake in a preheated 350 °F. |
| 14 | Oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. |
| 15 | Cool in the pans for 10 minutes before removing to wire racks to finish cooling. |
| 16 | Wrap in aluminum foil and let stand overnight before slicing. |
| 17 | This bread slices better when it has cooled for 24 hours. |
