Quality characteristics of northern-style Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0–30% waxy wheat flour (WWF) were analyzed to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insignificant changes in protein content and dough strength-related parameters. WWF incorporation generally increased specific volume and crumb softness of CSB. The analysis of covariance revealed that CSB quality attributes were little affected by protein content and dough strength-related parameters, indicating that starch amylose content was largely responsible for the changes in CSB quality. Flour blends with 5–10% WWF, of which starch amylose content was 22.4–24.7%, produced CSB with superior crumb structure compared to other blends, but insignificant changes in surface smoothness, stress relaxation and total score compared to the respective control wheat flours. Flour blends with 15% WWF to produce a starch amylose content of 21.4–22.7% exhibited reduced staling of CSB with total scores comparable to the respective control wheat flours. CSB prepared from blends with more than 10% WWF exhibited a higher soluble starch content, indicative of reduced starch retrogradation, than that prepared from wheat flours without WWF during storage for 3 days.