Soften yeast in 1/2 c. warm water.
In large bowl, combine 1-1/2 c. boiling water, rolled oats, molasses, shotrening, and salt. Cool to lukewarm. With wooden spoon, stir in 2 cups flour; add eggs, beat well. Stir in softened yeast; beat well. Add remaining flour, 2 cups at a time and mix well. Mix vigorously until smooth, about 10 minutes.