Soften yeast in very warm water, 110 to 115 degrees; let stand for about 5 minutes. In a large bowl, combine oats, molasses, shortening, boiling water and salt; stir until shortening is melted. Cool until lukewarm. Stir in 2 cups of flour; add eggs and beat well. Stir in yeast mixture. Add remaining flour, 2 cups a time, mixing well after each addition to make a rather stiff dough. Beat vigorously until smooth, about 10 minutes. Grease top of dough lightly. Cover tightly; place in refrigerator for 2 hours to overnight. Turn dough out onto a well-floured surface. Form into 2 loaves; place in greased 8"x4" loaf pans. Cover; let rise in a warm place until double. Bake at 375 degrees for about 40 minutes. If crust begins to brown too fast, cover with aluminum foil for last half of baking time.
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