Today's Mishnah Yomi
Challah 1:4 - 1:5
The Mishnah Yomi for Tuesday, June 20, 2028 is Challah 1:4 - 1:5
Mishnah 1
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Mishnayos Challah Perek 1 Mishnah 4
חלה פרק א׳ משנה ד׳
Bartenura
ופרגין. קורין לו בערבי כשכא״ש, ובלע״ז פפאור״ו:
ופחות מחמשת רבעים בתבואה. תבואה שעושה פחות מחמשת רבעים קמח חייב במעשרות, והעיסה שנילושה מן הקמח ההוא פטורה מן החלה, לפי ששיעור העיסה להתחייב בחלה היא חמשת רבעים קמח ועוד, כלומר מעט יותר מחמשת רבעים:
הסופגנים. לחם שבלילתו רכה ועשוי כספוג. פ״א רקיקים דקים, תרגום ורקיקי מצות, ואספוגין:
הדובשנים. מטוגנים בדבש, אי נמי נילושים בדבש:
האסקריטין. תרגום צפיחית, אסקריטון. ובלילתן רכה מאד:
וחלת המשרת. חלה חלוטה במחבת, תרגום מחבת, משריתא:
המדומע. סאה של תרומה שנפלה לפחות ממאה סאין של חולין, ונעשו כולן מדומע ואסורים לזרים, ופטור מן החלה דכתיב (במדבר ט״ו:י״ט) תרימו תרומה, ולא שכבר נתרמה:
Mishnah 2
Mishnayos Challah Perek 1 Mishnah 5
חלה פרק א׳ משנה ה׳
Bartenura
עסה שתחלתה סופגנים – such as dough whose mixture is soft.
וסופה סופגנים – when they are fried in oil and honey or cooked in water.
תחילתה עיסה וסופה סופגנים – when its mixture is thick and afterwards we fry it in oil and honey or cook it in water.
תחלתה סופגנין וסופה עיסה – its mixture is soft and we bake it in an oven.
קנובקאות – bread that we restore it to its sifted fine flour, and make of it food for babies.
עסה שתחלתה סופגנים. כגון עיסה שבלילתה רכה:
וסופה סופגנים. שמטגנים אותה בשמן ודבש, או מבשלה במים:
תחלתה עיסה וסופה סופגנים. שבלילתה עבה ואח״כ מטגנים אותה בשמן ודבש או מבשלה במים:
תחלתה סופגנין וסופה עיסה. בלילתה רכה, ואופה אותה בתנור:
קנובקעות. לחם שמחזירים אותו לסלתו, ועושים ממנו מאכל לתינוקות:
Mishnah Yomi FAQ
What is Mishnah Yomi?
Mishnah Yomi is a daily study program where participants study two mishnayot (individual teachings from the Mishnah) every day. By following this program, one can complete the entire Mishnah in about six years.
What is the Mishnah?
The Mishnah is the first major written collection of Jewish oral traditions, forming the basis of the Talmud. It dates back to around 200 CE and consists of teachings and discussions of Jewish law by various rabbis.
Who started the Mishnah Yomi program?
In 1934, the Kozoglover Gaon, Rav Aryeh Tzvi Frommer, who took over from Rav Meir Shapiro (the founder of Daf Yomi) as the head of Yeshivas Chachmei Lublin, initiated the Mishnah Yomi cycle, focusing on Seder Zeraim and Seder Taharos. After World War II, in 1947, Rav Yonah Sztencl, a disciple of Rav Frommer, expanded the program, advocating for a comprehensive study of Shishah Sidrei Mishnah. The idea of studying two Mishnayos daily gained the support of figures like Rav Isser Zalman Meltzer, the Tchebiner Rov, and the Gerer Rebbe, marking the formal inception of Mishnah Yomi.
How long does it take to complete the Mishnah with Mishnah Yomi?
Following the Mishnah Yomi program, one can complete the Mishnah in approximately six years.
Can anyone join Mishnah Yomi?
Yes, anyone interested in studying the Mishnah can start the Mishnah Yomi cycle. There’s no need for prior knowledge; beginners are welcome.
Do I need to know Hebrew to study Mishnah Yomi?
While the Mishnah is originally in Hebrew, there are numerous translations and commentaries available in various languages, making it accessible to anyone interested in studying.
Is there a specific time of day to study Mishnah Yomi?
There’s no designated time. Participants can choose a time that best fits their schedule.
Can I study Mishnah Yomi with a group?
Yes, many communities and synagogues organize group study sessions for Mishnah Yomi. Studying in a group can enhance understanding and foster camaraderie.
What if I miss a day?
If you miss a day, you can catch up by studying the missed mishnayot alongside the current day’s study or by dedicating some extra time until you’re back on track.
ופרגין – we call it KASHKASH in Arabic and in foreign language, POPORRO.
ופחות מחמשת רבעים בתבואה – grain that makes less than five quarts of flour is obligated in tithes. And the dough that is kneaded from this flour is exempt from the Hallah, since the measure of the dough be liable for Hallah is five-forths flour and more, that is, a bit more than five quarts.
הסופגנים – bread whose mixture is soft and is made like a sponge. Another explanation: thin wafers; its Aramaic translation of wafers of unleavened bread, sponge-cake and spongy-bread.
הדובשנים – fried in honey. Alternatively, kneaded in honey.
האסקריטין – the Aramaic translation of a tenacious batter dripped on a hot griddle (a sort of waffle), a kind of paste, and their mixture is very soft.
וחלת המשרת – Challah that is like a paste prepared in a pan by stirring (i.e., a dumpling). The Aramaic translation of a pan is a camp/resting place.
המדומע – a SEAH of priest’s due that fell in less than one-hundred SEAH of non-sacred dough, and they were made altogether into something, otherwise usually exempt, but now subject to the law of priest’s due, and it is forbidden to foreigner (i.e., non-Kohanim), and is exempt from Hallah, as it is written (Numbers 15:20): “…you shall it aside as a gift…,” and not something that had already been set aside.